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المؤلفون: Maier, Maximilian B., Lenz, Christian A., Vogel, Rudi F.
المصدر: PLOS ONE
PLoS ONE
PLoS ONE, Vol 12, Iss 10, p e0187023 (2017)مصطلحات موضوعية: Meat, Hot Temperature, lcsh:Medicine, Microbiology, Biochemistry, Fats, Animal Products, Microbial Physiology, Vegetables, Pressure, Medicine and Health Sciences, Bacterial Physiology, Bacterial Spores, lcsh:Science, Nutrition, Spores, Bacterial, Clostridium Botulinum, Microbial Viability, Bacteria, Physics, lcsh:R, Gut Bacteria, Organisms, Peas, Clostridium botulinum type B, Biology and Life Sciences, Classical Mechanics, Eukaryota, Bacteriology, Agriculture, Plants, Legumes, Lipids, Ham, Diet, Manufacturing Processes, Nonlinear Dynamics, Food, Physical Sciences, Food Microbiology, Engineering and Technology, lcsh:Q, Research Article, High Pressure, Heat Treatment
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::c5388b73553ab7ea030c2844877c3f50Test
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2دورية أكاديمية
المصدر: PLoS ONE; 7/3/2018, Vol. 13 Issue 7, p1-15, 15p
مصطلحات موضوعية: CLOSTRIDIUM botulinum, BACTERIAL inactivation, BACTERIAL spores, FOOD industry, FOOD microbiology, MICROBIAL physiology