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Oil addition increases the heat resistance of Clostridium s..:
Zuo, Changzhou
;
Qin, Yue
;
Zhang, Yueyang
...
International Journal of Food Microbiology. 413 (2024) - p. 110608 , 2024
Link:
https://doi.org/10.1016/j.ijfoodmicro.2024.110608
RT Journal T1
Oil addition increases the heat resistance of Clostridium sporogenes spores in braised sauce beef: Perspectives from spore surface characteristics and microstructure
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijfoodmicro.2024.110608&Exemplar=1&LAN=DE A1 Zuo, Changzhou A1 Qin, Yue A1 Zhang, Yueyang A1 Pan, Leiqing A1 Tu, Kang A1 Peng, Jing PB Elsevier BV YR 2024 SN 0168-1605 JF International Journal of Food Microbiology VO 413 SP 110608 LK http://dx.doi.org/https://doi.org/10.1016/j.ijfoodmicro.2024.110608 DO https://doi.org/10.1016/j.ijfoodmicro.2024.110608 SF ELIB - SuUB Bremen
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