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Development of a Dry Inoculation Method for Thermal Challenge Studies in Low-Moisture Foods by Using Talc as a Carrier for Salmonella and a Surrogate (Enterococcus faecium)

Low-moisture FoodsFood MicrobiologyFood EngineeringFood ProcessingMicrobiologyThermal Challenge StudiesThermal ProcessingDry Inoculation MethodFood TechnologyFood SafetyHealth Sciences