Impact of Chlorinated Water on Pathogen Inactivation during Wheat Tempering and Resulting Flour Quality
Yawei Lin, Şenay Şimşek, Teresa M. Bergholz
Topics & Concepts
TemperingPathogenWheat flourFood scienceWater qualityEnvironmental scienceChemistryQuality (philosophy)BiologyMicrobiologyEcologyMaterials scienceMetallurgyEpistemologyPhilosophyListeria monocytogenes in Food SafetyFood Safety and HygieneMycotoxins in Agriculture and Food