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Effect of heating rate on highly heat-resistant spore-forming microorganisms.
Gómez-Jódar, Isabel; Ros-Chumillas, María; Palop, Alfredo.
Affiliation
  • Gómez-Jódar I; Dpto. Ingeniería de Alimentos y del Equipamiento Agrícola, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Universidad Politécnica de Cartagena, Cartagena, Spain.
  • Ros-Chumillas M; Dpto. Ingeniería de Alimentos y del Equipamiento Agrícola, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Universidad Politécnica de Cartagena, Cartagena, Spain.
  • Palop A; Dpto. Ingeniería de Alimentos y del Equipamiento Agrícola, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Universidad Politécnica de Cartagena, Cartagena, Spain alfredo.palop@upct.es.
Food Sci Technol Int ; 22(2): 164-72, 2016 Mar.
Article in En | MEDLINE | ID: mdl-25852134
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Spores, Bacterial / Food, Preserved / Hot Temperature Language: En Journal: Food Sci Technol Int Journal subject: CIENCIAS DA NUTRICAO Year: 2016 Document type: Article Affiliation country: Spain
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Spores, Bacterial / Food, Preserved / Hot Temperature Language: En Journal: Food Sci Technol Int Journal subject: CIENCIAS DA NUTRICAO Year: 2016 Document type: Article Affiliation country: Spain