Related content

Inactivation of Clostridium botulinum Type A Spores by High-Pressure Processing at Elevated Temperatures

By Reddy N. R.   Solomon H. M.   Tetzloff R. C.   Rhodehamel E. J.  

Journal of Food Protection, Vol. 66, Iss. 8, 2003-08 ,pp. : 1402-1407

International Association for Food Protection

Access to resources Recommend Favorite

Combined High Pressure and Thermal Processing on Inactivation of Type A and Proteolytic Type B Spores of Clostridium botulinum

By Reddy N. Rukma   Marshall Kristin M.   Morrissey Travis R.   Loeza Viviana   Patazca Eduardo   Skinner Guy E.   Krishnamurthy Kathiravan   Larkin John W.  

Journal of Food Protection, Vol. 76, Iss. 8, 2013-08 ,pp. : 1384-1392

International Association for Food Protection

Access to resources Recommend Favorite

Combined High Pressure and Thermal Processing on Inactivation of Type E and Nonproteolytic Type B and F Spores of Clostridiumbotulinum

By  

Journal of Food Protection, Vol. 77, Iss. 12, 2014-12 ,pp. : 2054-2061

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Sporulation Temperature on the Resistance of Clostridium botulinum Type A Spores to Thermal and High Pressure Processing

By Marshall Kristin M.   Nowaczyk II Louis   Morrissey Travis R.   Loeza Viviana   Halik Lindsay A.   Skinner Guy E.   Reddy N. Rukma   Fleischman Gregory J.   Larkin John W.  

Journal of Food Protection, Vol. 78, Iss. 1, 2015-01 ,pp. : 146-150

International Association for Food Protection

Access to resources Recommend Favorite

Influence of Sodium Chloride on Thermal Inactivation and Recovery of Nonproteolytic Clostridium botulinum Type B Strain KAP B5 Spores

By Juneja Vijay K.   Eblen Brian S.  

Journal of Food Protection, Vol. 58, Iss. 7, 1995-07 ,pp. : 813-816

International Association for Food Protection

Access to resources Recommend Favorite