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1.
Effect of high-pressure processing of bovine colostrum on immunoglobulin G concentration, pathogens, viscosity, and transfer of passive immunity to calves.
J Dairy Sci
; 99(11): 8575-8588, 2016 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-27638265
2.
Modeling the Effects of Product Temperature, Product Moisture, and Process Humidity on Thermal Inactivation of Salmonella in Pistachios during Hot-Air Heating.
J Food Prot
; 84(1): 47-57, 2021 Jan 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32818239
3.
Modeling inactivation kinetics for Enterococcus faecium on the surface of peanuts during convective dry roasting.
Food Res Int
; 150(Pt B): 110766, 2021 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-34863505
4.
Modeling the Risk of Salmonellosis from Consumption of Peanuts in the United States.
J Food Prot
; 82(4): 579-588, 2019 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-30907664
5.
Impact of Process Temperature, Humidity, and Initial Product Moisture on Thermal Inactivation of Salmonella Enteritidis PT 30 on Pistachios during Hot-Air Heating.
J Food Prot
; 81(8): 1351-1356, 2018 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-30019958
6.
Modeling the Effect of Temperature and Water Activity on the Thermal Resistance of Salmonella Enteritidis PT 30 in Wheat Flour.
J Food Prot
; 79(12): 2058-2065, 2016 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-28221962
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