Validated Empirical Models Describing the Combined Effect of Water Activity and pH on the Heat Resistance of Spores of a Psychrotolerant Bacillus cereus Strain in Broth and Béchamel Sauce

Author: Samapundo S.   Heyndrickx M.   Xhaferi R.   Devlieghere F  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.74, Iss.10, 2011-10, pp. : 1662-1669

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