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Injury and lethality of heat treatment of Bacillus cereus spores suspended in buffer and in poultry meat

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https://hal.inrae.fr/hal-02689921
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Submitted on : Monday, June 1, 2020 - 6:15:10 AM
Last modification on : Friday, April 2, 2021 - 4:10:02 PM

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  • HAL Id : hal-02689921, version 1
  • PRODINRA : 131995

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Christine Faille, Véronique Lebret, Françoise Gavini, Jean Francois Maingonnat. Injury and lethality of heat treatment of Bacillus cereus spores suspended in buffer and in poultry meat. Journal of Food Protection, International Association for Food Protection, 1997, 60 (5), pp.544-547. ⟨hal-02689921⟩

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