Work

Oven, Microwave, and Combination Roasting of Peanuts: Comparison of Inactivation of Salmonella Surrogate Enterococcus faecium , Color, Volatiles, Flavor, and Lipid Oxidation

Year: 2014

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.12528

Authors: Alicia L. Smith, Jennifer J. Perry, Julie A. Marshall, Ahmed E. Yousef, Sheryl A. Barringer

Institutions: The Ohio State University, Lubbock Christian University

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2097272718

FWCI: 4.353

Cites: 47

Cited by: 46

Related to: 10