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Inactivation Kinetics of Coxiella burnetii During High-Temp..:
Marcel Wittwer
;
Philipp Hammer
;
Martin Runge
...
https://www.frontiersin.org/articles/10.3389/fmicb.2021.753871/full. , 2022
Link:
https://doi.org/10.3389/fmicb.2021.753871
RT Journal T1 <Title>Inactivation Kinetics of Coxiella burnetii During High-Temperature Short-Time Pasteurization of Milk</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:1e557441d1b64c518374b46fd5314a6f&Exemplar=1&LAN=DE A1 Marcel Wittwer A1 Philipp Hammer A1 Martin Runge A1 Peter Valentin-Weigand A1 Heinrich Neubauer A1 Klaus Henning A1 Katja Mertens-Scholz PB Frontiers Media S.A. YR 2022 K1 Coxiella burnetii K1 milk K1 HTST pasteurization K1 D-/z-value K1 food safety K1 Microbiology K1 QR1-502 JF https://www.frontiersin.org/articles/10.3389/fmicb.2021.753871/full LK http://dx.doi.org/https://doi.org/10.3389/fmicb.2021.753871 DO https://doi.org/10.3389/fmicb.2021.753871 SF ELIB - SuUB Bremen
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