Title: Influence of the Intrinsic Properties of Food on Thermal Inactivation of Spores of Nonproteolytic Clostridium botulinum: Development of a Predictive Model
Author(s): J.K. Juneja, B.S. Marmer, J.G. Phillips and A.J. Miller
Citation: Journal of Food Safety (1995) 15:349-364
Keywords: C. botulinum, D-values, Thermal death times, heating temperature, pH, sodium chloride, sodium pyrophosphate, response surface model
 [ PDF Icon ] View and Print this Publication

Please Note:

(ERRC publications are in Portable Document Format (PDF). Click on the yellow icon below if you need to download the Adobe Acrobat Reader used to view and print PDF files.)
 [ Get Acrobat ]

Return to the ERRC Publications search page