Effects of Acidification and Processing Variables on Thermal Inactivation of Bacillus Coagulans Spores in Meat Particulates
LYNCH, DONALD J., POTTER, NORMAN N.Volume:
52
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x-52.5.320
Date:
May, 1989
File:
PDF, 785 KB
1989