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...
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Newark :
John Wiley & Sons, Incorporated,
2017
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| Local Note: | ProQuest Ebook Central |
