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Control of Salmonella in low-moisture foods. I. Minimizing entry of Salmonella into a processing facility
Control of Salmonella in low-moisture foods. I. Minimizing entry of Salmonella into a processing facility
2009
Virginia N. Scott
Yuhuan Chen
Timothy A. Freier
Jeff Kuehm
Mark Moorman
Joseph Meyer
Theodora Morille-Hinds
Laurie Post
Les Smoot
S. Hood
Joseph R. Shebuski
Jeff Banks
Keywords:
Food microbiology
Food processing
Food safety
Moisture
Environmental science
Food contaminant
Food science
Salmonella
microbial contamination
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