The microbiological quality of various foods dried by applying different drying methods: a review
Duygu Alp, Özcan Bulantekin
Topics & Concepts
Food spoilageFood scienceMoistureWater activityMicroorganismFood preservationAscorbic acidShelf lifeChemistryPulp and paper industryBacterial growthFood industryWater contentEnvironmental scienceBrowningFood processingContaminationBiologyBacteriaOrganic chemistryEngineeringEcologyGeotechnical engineeringGeneticsMicrobial Inactivation MethodsFood Drying and ModelingListeria monocytogenes in Food Safety