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Elsevier

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Modelling combined effects of temperature and pH on the heat resistance of spores ofBacillus cereus

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Competitive inhibition of Clostridium botulinum type E by Bacillus species in a value-added seafood product packaged under a modified atmosphere

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Growth/no growth interfaces of Bacillus cereus, Staphylococcus aureus and Salmonella enteritidis in model systems based on water activity, pH, temperature and ethanol concentration

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