Thermal inactivation kinetics of bacterial spores at ultra high temperatures, with particular reference to Clostridium botulinum

Thermal inactivation kinetics of bacterial spores at ultra high temperatures, with particular reference to Clostridium botulinum

Bibliographic Details
Main Author:	Neaves, P.
Published:	University of Surrey 1981
Subjects:	664 Food technology & food microbiology
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.279056

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