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
| Autor: | Samapundo, S., Heyndrickx, M., Xhaferi, R., de Baenst, I., Devlieghere, F. |
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| Zdroj: | In International Journal of Food Microbiology 2 July 2014 181:10-18 |
| Databáze: | ScienceDirect |
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