Growth of Proteolytic Clostridium botulinum in Process Cheese Products: I. Data Acquisition for Modeling the Influence of pH, Sodium Chloride, Emulsifying Salts, Fat Dry Basis, and Temperature - Concepedia

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Growth of Proteolytic Clostridium botulinum in Process Cheese Products: I. Data Acquisition for Modeling the Influence of pH, Sodium Chloride, Emulsifying Salts, Fat Dry Basis, and Temperature

DOI Full Paper Access

32

Citations

0

References

1995

Year

P. F. Ter Steeg, H. G. A. M. Cuppers, Johan C. Hellemons, Guus Rijke

Journal of Food Protection

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