Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55°C caused by Geobacillus stearothermophilus in canned green beans
Rigaux, Clémence, André, Stéphane, Albert, Isabelle, Carlin, FrédéricVolume:
171
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2013.11.014
Date:
February, 2014
File:
PDF, 551 KB
english, 2014