Spores of Bacillus cereus strain KBAB4 produced at 10 degrees C and 30 degrees C display variations in their properties - Archive ouverte HAL
Article Dans Une Revue Food Microbiology Année : 2011

Spores of Bacillus cereus strain KBAB4 produced at 10 degrees C and 30 degrees C display variations in their properties

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hal-01335783 , version 1 (22-06-2016)

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  • HAL Id : hal-01335783 , version 1

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S Tichit-Planchon, Claire Dargaignaratz, C. Lew, Christian Ginies, Veronique V. Broussolle, et al.. Spores of Bacillus cereus strain KBAB4 produced at 10 degrees C and 30 degrees C display variations in their properties. Food Microbiology, 2011. ⟨hal-01335783⟩
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