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Validation of a simulated commercial traditional crust pepperoni pizza baking process and thermal inactivation parameters of a 3‐serovar Salmonella inoculum in pizza dough.

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Bibliographic Details
Title: Validation of a simulated commercial traditional crust pepperoni pizza baking process and thermal inactivation parameters of a 3‐serovar Salmonella inoculum in pizza dough.
Authors: Singh, Arshdeep1 (AUTHOR), Conor, Hunt1 (AUTHOR), Ramesh, Drushya1 (AUTHOR), Channaiah, Lakshmikantha H.1 (AUTHOR) lchannaiah@missouri.edu
Source: Journal of Food Safety. Jun2024, Vol. 44 Issue 3, p1-11. 11p.
Database: Hospitality & Tourism Complete
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Description
ISSN:01496085
DOI:10.1111/jfs.13129