Effect of Air Velocity on Listeria monocytogenes Inactivation during Apple Drying
Effect of Air Velocity on Listeria monocytogenes Inactivation during Apple Drying
Did you find this article useful?
You Might Also Be Interested In
-
MSU researcher appointed to World Health Organization group studying global impact of foodborne disease
Published on June 7, 2021
-
Needs Assessment of the Low-Moisture Food Industry: The Next Steps to Advance Food Safety Research and Extension
Published on August 3, 2022
-
Food Safety Education Research and Extension Opportunities of HSSF
Published on September 21, 2021
-
Felicia Wu named Fellow of the Society for Risk Analysis
Published on December 17, 2020
-
Factors Influencing Desiccation Tolerance of Salmonella and Enterohemorrhagic E. coli
Published on August 1, 2022
-
Michigan State University researcher awarded $9.8M to study low-moisture food safety
Published on June 22, 2020