Published in
Wiley, International Journal of Food Science + Technology, 9(45), p. 1862-1869, 2010
DOI: 10.1111/j.1365-2621.2010.02350.x
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Original article: Modelling the effects of food ingredients and pH on high-pressure processing inactivation of Bacillus cereus spores: a laboratorial study: Modelling the reductions of B. cereus spores in food matrix by HPP
Journal article published in 2010 by
Yu-Long Gao,
Xing-Rong Ju
This paper was not found in any repository, but could be made available legally by the author.
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