Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods.

"Manipulation of the water content of foods is a classical method for food preservation and has been used by people for centuries. Salting, curing, drying, and the addition of sugars are examples of several traditional preservation methods. Of particular interest are the low moisture foods and...

Full description

Bibliographic Details

Main Author:	Podolak, Richard
Other Authors:	Black, Darryl G.
Format:	eBook
Language:	English
Published:	Newark : John Wiley & Sons, Incorporated, 2017.
Subjects:	Food > Microbiology. Food > Water activity. Food industry and trade. Electronic books.
Online Access:	Connect to the full text of this electronic book