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 - Concepedia

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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

DOI Full Paper Access

16

Citations

27

References

2011

Year

Simbarashe Samapundo, Marc Heyndrickx, Ramize Xhaferi, Frank Devlieghere

Journal of Food Protection

Water ActivityEngineeringMicrobial ContaminationHeat ResistanceFood MicrobiologyEnvironmental MicrobiologyThermal ProcessingMicrobiologyThermodynamicsPredictive MicrobiologyBéchamel SauceFood Safety

References

	Year	Citations

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