Microbiological and process variability using biological indicators of inactivation (BIIs) based on Bacillus cereus spores of food and fish-based animal by-products to evaluate microwave heating in a pilot plant

  1. Garre, A.
  2. Acosta, A.
  3. Reverte-Orts, J.D.
  4. Periago, P.M.
  5. Díaz-Morcillo, A.
  6. Esnoz, A.
  7. Pedreño-Molina, J.L.
  8. Fernández, P.S.
Food Research International

ISSN: 1873-7145 0963-9969

Year of publication: 2020

Volume: 137

Type: Article

DOI: 10.1016/J.FOODRES.2020.109640 GOOGLE SCHOLAR