The characterization of Bacillus spores occurring in the manufacturing of (low acid) canned products.

Authors
  • S.J.C.M. Oomes
  • A.C.M. van Zuijlen
  • J.O. Hehenkamp
  • H.M.A. Witsenboer
  • J.M.B.M. Vossen
  • S. Brul
Publication date 2007
Journal International Journal of Food Microbiology
Volume | Issue number 120
Pages (from-to) 85-94
Organisations
  • Faculty of Science (FNWI) - Swammerdam Institute for Life Sciences (SILS)
Document type Article
Published at https://doi.org/10.1016/j.ijfoodmicro.2007.06.013
Permalink to this page
Back