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Oven,Microwave, and Combination Roasting of Peanuts: Comparison of Inactivation of Salmonella Surrogate Enterococcus faecium,Color, Volatiles,Flavor, and Lipid Oxidation |
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| Authors: | Alicia L Smith Jennifer J Perry Julie A Marshall Ahmed E Yousef Sheryl A Barringer |
| Affiliation: | 1. Dept. of Food Science and Technology, The Ohio State Univ, , Columbus, OH 43210 U.S.A;2. Lubbock Christian Univ, , Lubbock, TX 79407 U.S.A |
| Abstract: | |
| Keywords: | color flavor lipid oxidation peanut salmonella |