M: Food Microbiology & Safety
Effects of Water, Sodium Hypochlorite, Peroxyacetic Acid, and Acidified Sodium Chlorite on In-Shell Hazelnuts Inoculated with Salmonella Enterica Serovar Panama
Article first published online: 26 NOV 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 12, pages M1885–M1891, December 2013
How to Cite
Weller, L. D., Daeschel, M. A., Durham, C. A. and Morrissey, M. T. (2013), Effects of Water, Sodium Hypochlorite, Peroxyacetic Acid, and Acidified Sodium Chlorite on In-Shell Hazelnuts Inoculated with Salmonella Enterica Serovar Panama. Journal of Food Science, 78: M1885–M1891. doi: 10.1111/1750-3841.12294
- Issue published online: 11 DEC 2013
- Article first published online: 26 NOV 2013
- Manuscript Accepted: 23 SEP 2013
- Manuscript Received: 9 APR 2013
- Oregon Dept. of Agriculture
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