peanut butter creamy
Selected indexed studies
- Rapid extraction of aflatoxin from creamy and crunchy peanut butter. (J AOAC Int, 2005) [PMID:16385986]
- Effect of high hydrostatic pressure on Salmonella inoculated into creamy peanut butter with modified composition. (J Food Prot, 2014) [PMID:25285482]
- Assessment of Natural Waxes as Stabilizers in Peanut Butter. (Foods, 2022) [PMID:36230203]
_Worker-drafted node — pending editorial review._
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Sources
- Survival of Salmonella during baking of peanut butter cookies. (2014) pubmed
- Rapid extraction of aflatoxin from creamy and crunchy peanut butter. (2005) pubmed
- Effect of high hydrostatic pressure on Salmonella inoculated into creamy peanut butter with modified composition. (2014) pubmed
- Assessment of Natural Waxes as Stabilizers in Peanut Butter. (2022) pubmed
- Effect of high hydrostatic pressure and pressure cycling on a pathogenic Salmonella enterica serovar cocktail inoculated into creamy peanut butter. (2012) pubmed
- Inactivation of Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in peanut butter cracker sandwiches by radio-frequency heating. (2013) pubmed
- Recovery of Salmonella enterica serovars Typhimurium and Tennessee in peanut butter after electron beam exposure. (2010) pubmed
- Use of Radioimmunoassay to Determine the Nature, Quantity and Source of Allergenic Contamination of Sunflower Butter. (1983) pubmed
- Use of electron beam radiation for the reduction of Salmonella enterica serovars typhimurium and Tennessee in peanut butter. (2010) pubmed
- Singlepath Salmonella. Performance Tested Method 060401. (2009) pubmed