Comparison of the thermal inactivation of Bacillus subtilis spores in foods using the modified Weibull and Bigelow equations

Food Microbiology

Volumn 22, Issue 2-3, 2005, Pages 233-239

  Jagannath, A ^a   Tsuchido, T ^a   Membre J M ^b,c  

^a KANSAI UNIVERSITY   (Japan)

^b CEMAGREF   (France)

^c UNILEVER RESEARCH   (United Kingdom)

Author keywords

value; Bacillus subtilis spores; Kayu; Milk; Soy sauce; Weibull equation

Indexed keywords

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS);

EID: 7044220765     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2004.05.004     Document Type: Article

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