Death rate of the indigenous mixed spore flora in skimmilk and skimmilk concentrates
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference26 articles.
1. Über das Absterbeverhalten von Bacillus-Sporen in Milch und Milchkonzentraten;Behringer,1989
2. Heat resistance of spores in skimmilk and skimmilk concentrates and determination of reaction kinetic parameters;Behringer;Milchwissenschaft,1991
3. Influence of individual milk constituents on the heat resistance of Bacillus lichenformis and Bacillus stearothermophilus spores;Behringer;Int. Dairy J.,1992
4. Effect of sodium chloride on the heat and radiation resistance and on the recovery of heated or irradiated spores of the genus Bacillus;Briggs;J. Appl. Bact.,1970
5. Reviews of the progress of dairy science: The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100°C–150°C;Burton;J. Dairy Res.,1984
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