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Effectiveness of superheated steam and gas catalytic infrared heat treatments to inactivate Salmonella on raw almonds.
Foodborne Pathog Dis. 2010 Jul;7(7):845-50. doi: 10.1089/fpd.2009.0500.
Foodborne Pathog Dis. 2010.
PMID: 20367332
Effectiveness of sanitizers, dry heat, hot water, and gas catalytic infrared heat treatments to inactivate Salmonella on almonds.
Bari ML, Nei D, Sotome I, Nishina I, Isobe S, Kawamoto S.
Bari ML, et al.
Foodborne Pathog Dis. 2009 Oct;6(8):953-8. doi: 10.1089/fpd.2008.0219.
Foodborne Pathog Dis. 2009.
PMID: 19622034
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