DEVELOPMENT OF A RANGE OF BIOLUMINESCENT FOOD BORNE PATHOGENS FOR ASSESSING IN-SITU HEAT INACTIVATION AND RECOVERY OF BACTERIA DURING HEAT TREATMENT OF FOODS

Autor:	A Baldwin, Rj Lewis, Antony A. Dowman, Sm Nelson, Vc Salisbury, Hm Alloush
Rok vydání:	2005
Předmět:	Heat inactivation biology Food borne Bioluminescence Food science biology.organism_classification Bacteria Microbiology
Zdroj:	Bioluminescence and Chemiluminescence.
DOI:	10.1142/9789812702203_0087
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::69f1b9f2e6297bbc745a947482cc2a0d https://doi.org/10.1142/9789812702203_0087 Zobrazit plný text záznamu