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Reduction in pathogenic load of wheat by tempering with saline organic acid solutions at different seasonal temperatures.
Sabillón, Luis; Stratton, Jayne; Rose, Devin; Bianchini, Andréia.
Affiliation
  • Sabillón L; Department Food Science and Technology, University of Nebraska-Lincoln, NE 68588, USA; The Food Processing Center, University of Nebraska-Lincoln, NE 68588, USA.
  • Stratton J; Department Food Science and Technology, University of Nebraska-Lincoln, NE 68588, USA; The Food Processing Center, University of Nebraska-Lincoln, NE 68588, USA.
  • Rose D; Department Food Science and Technology, University of Nebraska-Lincoln, NE 68588, USA; Department of Agronomy and Horticulture, University of Nebraska-Lincoln, NE 68583, USA.
  • Bianchini A; Department Food Science and Technology, University of Nebraska-Lincoln, NE 68588, USA; The Food Processing Center, University of Nebraska-Lincoln, NE 68588, USA. Electronic address: abianchini2@unl.edu.
Int J Food Microbiol ; 313: 108381, 2020 Jan 16.
Article in En | MEDLINE | ID: mdl-31670167
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Acids / Triticum / Sodium Chloride / Food Handling Type of study: Evaluation_studies Language: En Journal: Int J Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2020 Document type: Article Affiliation country: United States Country of publication: Netherlands
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Acids / Triticum / Sodium Chloride / Food Handling Type of study: Evaluation_studies Language: En Journal: Int J Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2020 Document type: Article Affiliation country: United States Country of publication: Netherlands