Abstract
The heat resistance of Salmonella anatum in milk chocolate at a processing temperature (71 C) was greatly decreased by adding 1 to 4% moisture.
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. 1970 Jan;19(1):177–178. doi: 10.1128/am.19.1.177-178.1970
Effect of Added Moisture on the Heat Resistance of Salmonella anatum in Milk Chocolate 1
Judith C Barrile
1, J Frank Cone
1
Judith C Barrile
1Division of Food Science and Industry, University Park, Pennsylvania 16802
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J Frank Cone
1Division of Food Science and Industry, University Park, Pennsylvania 16802
Find articles by J Frank Cone
1Division of Food Science and Industry, University Park, Pennsylvania 16802
1
Authorized for publication on 28 July 1969 as paper no. 3636 in the Journal Series of the Pennsylvania Agricultural Experiment Station.
PMCID: PMC376636 PMID: 5467125