Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus. (2019)
Attributed to:
Sustainable shelf life of cooked chilled food with respect to sporeformers (SUSSLE 2)
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.tifs.2019.08.024
PubMed Identifier: 31764911
Publication URI: http://europepmc.org/abstract/MED/31764911
Type: Journal Article/Review
Volume: 93
Parent Publication: Trends in food science & technology
ISSN: 0924-2244