Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology
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DOI: 10.3390/foods11071063
Abstract: The food industry must ensure the stability of the products, and this is often achieved by exposing foods to heat treatments that are able to ensure the absence of pathogenic or spoilage microorganisms. These treatments… read more here.
Keywords: acidoterrestris clostridium; alicyclobacillus acidoterrestris; clostridium pasteurianum; methodology ... See more keywords