Effect of added moisture on the heat resistance of Salmonella anatum in milk chocolate.
- 1 January 1970
- journal article
- Vol. 19 (1) , 177-8
Abstract
The heat resistance of Salmonella anatum in milk chocolate at a processing temperature (71 C) was greatly decreased by adding 1 to 4% moisture.This publication has 0 references indexed in Scilit: