Work

The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products

Year: 2014

Type: article

Source: International Journal of Food Microbiology

DOI: 10.1016/j.ijfoodmicro.2014.04.018

Authors: S. Samapundo, M. Heyndrickx, R. Xhaferi, I. de Baenst, F. Devlieghere

Institution: Ghent University

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funder: Flanders' FOOD

OpenAlex ID: W2071998809

FWCI: 3.483

Cites: 34

Cited by: 41

Related to: 10