A comparison of the effects of E-beam irradiation and heat treatment on the variability of Bacillus cereus inactivation and lag phase duration of surviving cells

  1. Aguirre, J.S.
  2. Ordóñez, J.A.
  3. García de Fernando, G.D.
Zeitschrift:
International Journal of Food Microbiology

ISSN: 0168-1605 1879-3460

Datum der Publikation: 2012

Ausgabe: 153

Nummer: 3

Seiten: 444-452

Art: Artikel

DOI: 10.1016/J.IJFOODMICRO.2011.12.012 GOOGLE SCHOLAR