ce:italic>Salmonella/ce:italic> survival during thermal dehydration of fresh garlic and storage of dehydrated garlic products

著录项

• 来源
  《International Journal of Food Microbiology》 |2017年第2017期|共6页
• 作者

  Hongmei Zhang; Yan Qi; Lei Wang; Shaokang Zhang; Xiangyu Deng;

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• 作者单位

  College of Light Industry and Chemical Engineering Guangdong University of Technology;

  Center for Food Safety Department of Food Science and Technology University of Georgia;

  Harmoni International Spice Inc.;

  Center for Food Safety Department of Food Science and Technology University of Georgia;

  Center for Food Safety Department of Food Science and Technology University of Georgia;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品微生物学;
• 关键词

  Salmonella; Garlic; Low water activity; Survival; Thermal resistance;

  机译：沙门氏菌;大蒜;低水量;生存;热阻;