Joseph Frank

University of Georgia
Athens, GA
USA

Papers:
P1-76 Influence of Monostearin on the Survival of Salmonella in a Low-water Activity Peanut Protein Model Food System at 37°C and 70°C
T1-07 Influence of Sucrose, Fructose, and Sorbitol on the Survival of Salmonella in a Low-water Activity Whey Protein Model System at 70°C
T1-08 The Influence of Fat Content on Salmonella Survival in a Low-water Activity Model Food System at 50, 60, 70 and 80°C