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
- Garre, A.
- Acosta, A.
- Reverte-Orts, J.D.
- Periago, P.M.
- Díaz-Morcillo, A.
- Esnoz, A.
- Pedreño-Molina, J.L.
- Fernández, P.S.
Zeitschrift:
Food Research International
ISSN: 1873-7145, 0963-9969
Datum der Publikation: 2020
Ausgabe: 137
Art: Artikel