Quantifying the combined effects of the heating time, the temperature and the recovery medium pH on the regrowth lag time of Bacillus cereus spores after a heat treatment
- Author
- GAILLARD, S1 ; LEGUERINEL, I1 ; SAVY, N2 ; MAFART, P1
[1] Laboratoire Universitaire de Microbiologie Appliquée de Quimper, Pôle Universitaire de Creach Gwen, 29000 Quimper, France
[2] Institut de Recherche Mathématique de Rennes, Campus de Beauheu, 35042 Rennes, France - Source
International journal of food microbiology. 2005, Vol 105, Num 1, pp 53-58, 6 p ; ref : 20 ref
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Bacillus cereus Heat treatment Lag time Recovery
- Keyword (fr)
- Bacillus cereus Spore Température Traitement thermique pH Bacillaceae Bacillales Bactérie
- Keyword (en)
- Bacillus cereus Spores Temperature Heat treatment pH Bacillaceae Bacillales Bacteria
- Keyword (es)
- Bacillus cereus Espora Temperatura Tratamiento térmico pH Bacillaceae Bacillales Bacteria
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17239931
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.ijfoodmicro.2005.04.009 
https://dx.doi.org/10.1016/j.ijfoodmicro.2005.04.009
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