The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs
Pia, Arthur K.R., Pereira, Ana P.M., Costa, Ramon A., Alvarenga, Verônica O., Freire, Luisa, Carlin, Frédéric, Sant’Ana, Anderson S.Journal:
Food Microbiology
DOI:
10.1016/j.fm.2019.01.009
Date:
January, 2019
File:
PDF, 1.27 MB
2019
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