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January 1, 1988Journal of Horticultural Science

Changes in microflora during oven-drying of culinary herbs

Stanley G. Deans Katerina P. Svoboda Gary A. Ritchie

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Abstract

SummaryChange in bacterial numbers was investigated during the oven-drying of 12 culinary herbs. Two trials were undertaken at different stages in the season of 1986, bacterial numbers were estimated for the freshly harvested herbs prior to drying and at intervals up to 48 hours in the oven.

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Deans et al. (1988) studied this question.

synapsesocial.com/papers/6a7586d442ce5c1965dd7fe7 https://doi.org/10.1080/14620316.1988.11515838

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