Injury and lethality of heat treatment of Bacillus cereus spores suspended in buffer and in poultry meat - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Food Protection Year : 1997

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

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Food engineering Chemical and Process Engineering Life Sciences [q-bio]

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https://hal.inrae.fr/hal-02689921

Submitted on : Monday, June 1, 2020-6:15:10 AM

Last modification on : Friday, December 22, 2023-11:12:05 AM

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hal-02689921 , version 1 (01-06-2020)

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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, 1997, 60 (5), pp.544-547. ⟨hal-02689921⟩

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