Jeyamkondan Subbiah

University of Nebraska-Lincoln
Lincoln, NE
USA

Papers:
S45 When Existing Legacy Processes are Insufficient:  What are the Novel Dedicated Technology Options?
P3-05 Multilaboratory Comparison of Thermal Resistance of Enterococcus faecium and Salmonella enterica in Peanut Butter
P3-21 Validation of Extrusion Processing as an Inactivation Step for Salmonella in Low-moisture Food
T6-10 A Novel Method to Determine Thermal Death Kinetics of Microorganisms in Low-moisture Foods: Thermal-Death-Time Sandwich
T6-12 Utilization of Enterococcus faecium as a Salmonella spp. Surrogate for Thermal Treatment in Selected Low-moisture Food Products