The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products
Samapundo, S., Heyndrickx, M., Xhaferi, R., de Baenst, I., Devlieghere, F.Volume:
181
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2014.04.018
Date:
July, 2014
File:
PDF, 1.41 MB
english, 2014