Origin of contamination with Bacillus cereus in a cooked pasteurised and chilled vegetable puree - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 1999

Origin of contamination with Bacillus cereus in a cooked pasteurised and chilled vegetable puree

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

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https://hal.inrae.fr/hal-02768052

Submitted on : Thursday, June 4, 2020-10:21:08 AM

Last modification on : Monday, October 2, 2023-6:20:21 PM

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hal-02768052 , version 1 (04-06-2020)

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  • HAL Id : hal-02768052 , version 1
  • PRODINRA : 140725

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M.H. Guinebretière, Helene Girardin, C. Nguyen-The, Frederic Carlin. Origin of contamination with Bacillus cereus in a cooked pasteurised and chilled vegetable puree. 7. International Conference of the International Committee on Food Microbiology and Hygiene, Sep 1999, Veldhoven, Netherlands. ⟨hal-02768052⟩

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