The influence of headspace and dissolved oxygen level on growth and haemolytic BL enterotoxin production of a psychrotolerant Bacillus weihenstephanensis isolate on potato based ready-to-eat food products-Reference-Cited by-同舟云学术

The influence of headspace and dissolved oxygen level on growth and haemolytic BL enterotoxin production of a psychrotolerant Bacillus weihenstephanensis isolate on potato based ready-to-eat food products

Published:2011-04 Issue:2 Volume:28 Page:298-304
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Samapundo S.,Everaert H.,Wandutu J.N.,Rajkovic A.,Uyttendaele M.,Devlieghere F.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference43 articles.

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