Quantification of Process Lethality (5-Log Reduction) of <i>Salmonella</i> and Salt Concentration during Sodium Replacement in Biltong Marinade.

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作者： Caitlin,Karolenko ^[1] ; Peter,Muriana ^[2]

作者单位： Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA. ^[1] Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA. ^[2]

关键词 5-log reduction Salmonella biltong calcium chloride dried beef marinade potassium chloride salt replacement

DOI 10.3390/foods9111570

PMID 33138173

发布时间 2020-11-28

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Foods (Basel, Switzerland)

2020年9卷11期

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Quantification of Process Lethality (5-Log Reduction) of <i>Salmonella</i> and Salt Concentration during Sodium Replacement in Biltong Marinade.

Foods (Basel, Switzerland)

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Quantification of Process Lethality (5-Log Reduction) of <i>Salmonella</i> and Salt Concentration during Sodium Replacement in Biltong Marinade.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

相关期刊

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