Validation of High Milk Protein Chocolate Chip Cookie Baking Process and Thermal Death Inactivation Parameters of a 4-Serovar Salmonella Cocktail.
- DOI
- 10.1016/j.jfp.2026.100791
- Published
- 2026 Jun
- Container
- Journal of food protection
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.jfp.2026.100791,
title = {Validation of High Milk Protein Chocolate Chip Cookie Baking Process and Thermal Death Inactivation Parameters of a 4-Serovar Salmonella Cocktail.},
author = {Singh A and Ramesh D and Hunt C and Kumar A and Channaiah LH},
year = {2026},
journal = {Journal of food protection},
doi = {10.1016/j.jfp.2026.100791},
url = {https://doi.org/10.1016/j.jfp.2026.100791}
}RIS
TY - JOUR TI - Validation of High Milk Protein Chocolate Chip Cookie Baking Process and Thermal Death Inactivation Parameters of a 4-Serovar Salmonella Cocktail. AU - Singh A AU - Ramesh D AU - Hunt C AU - Kumar A AU - Channaiah LH PY - 2026 JO - Journal of food protection DO - 10.1016/j.jfp.2026.100791 UR - https://doi.org/10.1016/j.jfp.2026.100791 ER -
APA
A, S., D, R., C, H., A, K., & LH, C. (2026). Validation of High Milk Protein Chocolate Chip Cookie Baking Process and Thermal Death Inactivation Parameters of a 4-Serovar Salmonella Cocktail.. Journal of food protection. https://doi.org/10.1016/j.jfp.2026.100791
Source records
- pubmed · retrieved 2026-09-25T12:23:46.308Z
- europe-pmc · retrieved 2026-09-25T12:23:46.316Z