INFLUENCE OF THE INTRINSIC PROPERTIES OF FOOD ON THERMAL INACTTVATION OF SPORES OF NONPROTEOLYTIC CLOSTRIDIUM BOTULINUM: DEVELOPMENT OF A PREDICTIVE MODEL-Reference-Cited by-同舟云学术

INFLUENCE OF THE INTRINSIC PROPERTIES OF FOOD ON THERMAL INACTTVATION OF SPORES OF NONPROTEOLYTIC CLOSTRIDIUM BOTULINUM: DEVELOPMENT OF A PREDICTIVE MODEL

Published:1995-12 Issue:4 Volume:15 Page:349-364
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Safety

Author:

JUNEJA VIJAY K.,MARMER BENNE S.,PHILLIPS JOHN G.,MILLER ARTHUR J.

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4565.1995.tb00145.x/fullpdf

Reference32 articles.

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4. K.L. BROWN, and J.P. THORPE, 1978 . The effect of pH on the resistance and recovery of bacterial spores. CFDRA Tech. Memo. 185.

5. Effect of moderately acidic pH on heat resistance of Clostridium sporogenes spores in phosphate buffer and in buffered pea puree

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