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Showing results (21-30 of 23) with videos related to

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International Journal of Food Microbiology|March 15, 2001
Effect of sodium chloride concentration on the heat resistance and recovery of Salmonella typhimuriumP Mañas, R Pagan, I Leguérinel, et al.
International Journal of Food Microbiology|March 1, 2011
The wet-heat resistance of Bacillus weihenstephanensis KBAB4 spores produced in a two-step sporulation process depends on sporulation temperature but not on previous cell historyE Baril, L Coroller, F Postollec, et al.
International Journal of Food Microbiology|April 6, 2002
Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentrationY Le Marc, V Huchet, C M Bourgeois, et al.
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Showing results (21-30 of 23) with videos related to

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Pageof 3
You have reached the last page of results.This site can display upto 23 results.
International Journal of Food Microbiology|March 15, 2001
Effect of sodium chloride concentration on the heat resistance and recovery of Salmonella typhimuriumP Mañas, R Pagan, I Leguérinel, et al.
International Journal of Food Microbiology|March 1, 2011
The wet-heat resistance of Bacillus weihenstephanensis KBAB4 spores produced in a two-step sporulation process depends on sporulation temperature but not on previous cell historyE Baril, L Coroller, F Postollec, et al.
International Journal of Food Microbiology|April 6, 2002
Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentrationY Le Marc, V Huchet, C M Bourgeois, et al.
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