The Microbiological Safety of Low Water Activity Foods and Spices
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Published By Springer New York

9781493920617, 9781493920624

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Heat and Steam Treatments

The Microbiological Safety of Low Water Activity Foods and Spices ◽

10.1007/978-1-4939-2062-4_21 ◽

2014 ◽

pp. 403-424 ◽

Cited By ~ 5

Author(s):

Elizabeth M. Grasso ◽

Christina N. Stam ◽

Nathan M. Anderson ◽

Kathiravan Krishnamurthy

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Dried Teas and Herbs

The Microbiological Safety of Low Water Activity Foods and Spices ◽

10.1007/978-1-4939-2062-4_17 ◽

2014 ◽

pp. 329-344

Author(s):

Li Maria Ma ◽

Shefali Dobhal ◽

Chris Timmons

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Dried Ready-to-Eat Cereal Products

The Microbiological Safety of Low Water Activity Foods and Spices ◽

10.1007/978-1-4939-2062-4_10 ◽

2014 ◽

pp. 165-175

Author(s):

Scott K. Hood

Keyword(s):

Cereal Products

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Powdered Infant Formula

The Microbiological Safety of Low Water Activity Foods and Spices ◽

10.1007/978-1-4939-2062-4_11 ◽

2014 ◽

pp. 177-211 ◽

Cited By ~ 2

Author(s):

Stephen Forsythe

Keyword(s):

Infant Formula ◽

Powdered Infant Formula

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Processing Plant Investigations: Practical Approaches to Determining Sources of Persistent Bacterial Strains in the Industrial Food Processing Environment

The Microbiological Safety of Low Water Activity Foods and Spices ◽

10.1007/978-1-4939-2062-4_5 ◽

2014 ◽

pp. 67-83 ◽

Cited By ~ 1

Author(s):

Jeffrey L. Kornacki

Keyword(s):

Food Processing ◽

Processing Plant ◽

Bacterial Strains ◽

Food Processing Environment

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Salty Snack Foods

The Microbiological Safety of Low Water Activity Foods and Spices ◽

10.1007/978-1-4939-2062-4_15 ◽

2014 ◽

pp. 295-314 ◽

Cited By ~ 1

Author(s):

Jeff Kuehm ◽

Diana Casas

Keyword(s):

Snack Foods ◽

Salty Snack

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Dried Dairy-Based Products

The Microbiological Safety of Low Water Activity Foods and Spices ◽

10.1007/978-1-4939-2062-4_8 ◽

2014 ◽

pp. 115-126

Author(s):

Jeffrey L. Kornacki ◽

Greg Desautels

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Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices

The Microbiological Safety of Low Water Activity Foods and Spices ◽

10.1007/978-1-4939-2062-4_2 ◽

2014 ◽

pp. 15-34 ◽

Cited By ~ 10

Author(s):

Sofia M. Santillana Farakos ◽

Joseph F. Frank

Keyword(s):

Water Activity ◽

Foodborne Pathogens

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Nuts and Nut Pastes

The Microbiological Safety of Low Water Activity Foods and Spices ◽

10.1007/978-1-4939-2062-4_12 ◽

2014 ◽

pp. 213-244 ◽

Cited By ~ 5

Author(s):

John C. Frelka ◽

Linda J. Harris

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Research Gaps and Needs Pertaining to Microbial Pathogens in Spices and Low-a w Foods

The Microbiological Safety of Low Water Activity Foods and Spices ◽

10.1007/978-1-4939-2062-4_22 ◽

2014 ◽

pp. 427-439

Author(s):

Margaret Hardin

Keyword(s):

Microbial Pathogens ◽

Research Gaps

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The Microbiological Safety of Low Water Activity Foods and SpicesLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Springer New York

Heat and Steam Treatments

Dried Teas and Herbs

Dried Ready-to-Eat Cereal Products

Powdered Infant Formula

Processing Plant Investigations: Practical Approaches to Determining Sources of Persistent Bacterial Strains in the Industrial Food Processing Environment

Salty Snack Foods

Dried Dairy-Based Products

Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices

Nuts and Nut Pastes

Research Gaps and Needs Pertaining to Microbial Pathogens in Spices and Low-a w Foods

The Microbiological Safety of Low Water Activity Foods and Spices
Latest Publications