Related content

Modeling the Combined Effect of pH and Temperature on the Heat Resistance of Bacillus stearothermophilus Spores Heated in a Multicomponent Food Extract

By Tejedor W.   Rodrigo M.   Martínez A.  

Journal of Food Protection, Vol. 64, Iss. 10, 2001-10 ,pp. : 1631-1635

International Association for Food Protection

Access to resources Recommend Favorite

Monte Carlo Simulation to establish the effect of pH, temperature and heating time on the final load of Bacillus stearothermophilus spores

By Ferrer C.   Tejedor W.   Klein G.   Rodrigo D.   Rodrigo M.   Martínez A.  

European Food Research and Technology A, Vol. 224, Iss. 2, 2006-12 ,pp. : 153-157

Springer Publishing Company

Access to resources Recommend Favorite

Thermal Inactivation Kinetics of Bacillus stearothermophilus Spores Using a Linear Temperature Program

By Leontidis S.   Fernández A.   Rodrigo C.   Fernández P. S.   Magraner L.   Martínez A.  

Journal of Food Protection, Vol. 62, Iss. 8, 1999-08 ,pp. : 958-961

International Association for Food Protection

Access to resources Recommend Favorite

Thermal Resistance of Bacillus stearothermophilus Spores Heated in Acidified Mushroom Extract

By Fernandez Pablo S.   Ocio Maria J.   Sanchez Tomas   Martinez Antonio  

Journal of Food Protection, Vol. 57, Iss. 1, 1994-01 ,pp. : 37-41

International Association for Food Protection

Access to resources Recommend Favorite

Sporulation Temperature and Heat Resistance of Bacillus subtilis at Different pH Values

By Sala Francisco J.   Ibarz Pilar   Palop Alfredo   Raso Javier   Condon Santiago  

Journal of Food Protection, Vol. 58, Iss. 3, 1995-03 ,pp. : 239-243

International Association for Food Protection

Access to resources Recommend Favorite