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
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