Quantitative risk analysis of spore-forming bacteria in cooked chilled foods containing vegetables - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 1998

Quantitative risk analysis of spore-forming bacteria in cooked chilled foods containing vegetables

Frederic Carlin
Sécurité et Qualité des Produits d'Origine Végétale
F. van Leusden
  • Function : Author

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

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https://hal.inrae.fr/hal-02771234

Submitted on : Thursday, June 4, 2020-12:11:52 PM

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

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hal-02771234 , version 1 (04-06-2020)

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  • HAL Id : hal-02771234 , version 1
  • PRODINRA : 140408

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Frederic Carlin, F. van Leusden. Quantitative risk analysis of spore-forming bacteria in cooked chilled foods containing vegetables. 3. Karlsruhe nutrition symposium, Oct 1998, Karlsruhe, Germany. ⟨hal-02771234⟩

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