Influence of water activity on processing resistance of Salmonella serovars and implications on sanitization of pistachios by heat and ozone

Influence of water activity on processing resistance of Salmonella serovars and implications on sanitization of pistachios by heat and ozone

Bibliographic Details
Main Author:	Pena-Melendez, Marilia
Language:	English
Published:	The Ohio State University / OhioLINK 2011
Subjects:	Food Science ozone low water activity Salmonella pistachios
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1322610404

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