Methods to reduce Yeast & Mold counts in dry mixes?
sysop at microbiol.org
Mon Mar 30 18:40:28 EST 1998
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On 22 Mar 1998 02:21:31 GMT, merkendra at aol.com (Merkendra) wrote:
>Does anyone have information on the methods for reducing the amounts of
>detected Yeast and Mold in commercial dry food mixes? If heat treatment is an
>option, what are the temperature ranges and durations? Any good reference
>sites on the internet would be greatly appreciated.
>Thanks in Advance
>Mary (Merkendra at aol.com)
Scott Sutton, PhD sysop at microbiol.org
The Microbiology Network http://microbiol.org
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