The synergic interaction between environmental factors (pH and NaCl) and the physiological state (vegetative cells and spores) provides new possibilities for optimizing processes to manage risk of C. sporogenes spoilage-Reference-Cited by-同舟云学术

The synergic interaction between environmental factors (pH and NaCl) and the physiological state (vegetative cells and spores) provides new possibilities for optimizing processes to manage risk of C. sporogenes spoilage

Published:2021-12 Issue: Volume:100 Page:103832
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Boix Emmanuelle^ORCID,Couvert Olivier,André Stéphane,Coroller Louis^ORCID

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference30 articles.

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