Risk assessment of spore-formers in cooked-chilled foods - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Reports Year : 2003

Risk assessment of spore-formers in cooked-chilled foods

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

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https://hal.inrae.fr/hal-02826790

Submitted on : Sunday, June 7, 2020-1:03:40 AM

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

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hal-02826790 , version 1 (07-06-2020)

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  • HAL Id : hal-02826790 , version 1
  • PRODINRA : 76588

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Frederic Carlin, . Unité Sécurité Et Qualité Des Produits d'Origine Végétale. Risk assessment of spore-formers in cooked-chilled foods. EUFAIR--CT97-3159, 2003. ⟨hal-02826790⟩

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