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Effect of added moisture on the heat resistance of Salmonella anatum in milk chocolate.
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Effect of added moisture on the heat resistance of Salmonella anatum in milk chocolate.
Effect of added moisture on the heat resistance of Salmonella anatum in milk chocolate.
JB
J C Barrile
J C Barrile
JC
J F Cone
J F Cone
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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.
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Cited by 3 articles