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Samples in periodicals archive:
The study is published in the Journal of Food Engineering.
Their 2011 article in the Journal of Food Engineering has details.
But studies that Pan and Brandl reported in peer-reviewed articles in the Journal of Food Engineering in 2010 and 2011 and in the Journal of Food Protection in 2008 are likely the most comprehensive investigations of the use of infrared heating to pasteurize almonds and knock down Salmonella.