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.
Revista:
International Journal of Food Microbiology

ISSN: 0168-1605,  1879-3460

Ano de publicación: 2012

Volume: 153

Número: 3

Páxinas: 444-452

Tipo: Artigo

DOI: 10.1016/J.IJFOODMICRO.2011.12.012 GOOGLE SCHOLAR
Fonte de datos: Scopus