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Academic Press

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Proteolytic Clostridium botulinum growth at 12-48 o C simulating the cooling of cooked meat: development of a predictive model

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A predictive model of growth from spores of non-proteolytic Clostridium botulinum in the presence of different CO 2 concentrations as influenced by chill temperature, pH and NaCl

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Influence of water activity and storage conditions on survival and growth of proteolytic Clostridium botulinum in peanut spread

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Prediction of clotting time for milk coagulation by mixtures of proteolytic enzymes

By Picon A.   Medina M.   Nunez M.  

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