Comparison of high pressure thermal inactivation of Clostridium botulinum spores in real foods with models with varying primary food components.

This is a publication. If there is no link to the publication on this page, you can try the pre-formated search via the search engines listed on this page.

Authors: Maier, M.B., Lenz, C.A., Vogel, R.F.

Journal publisher: 31st EFFoST International Conference 2017

Published year: 2017