Impact of temperature, pH and oxygen on the fate of Bacillus cereus vegetative cells. Consequences on the safety of new food products for elderly - Archive ouverte HAL
Communication Dans Un Congrès Année : 2014

Impact of temperature, pH and oxygen on the fate of Bacillus cereus vegetative cells. Consequences on the safety of new food products for elderly

Résumé

Impact of temperature, pH and oxygen on the fate of [i]Bacillus cereus[/i] vegetative cells. Consequences on the safety of new food products for elderly. FoodMicro 2014

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Sciences du Vivant [q-bio]

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https://hal.science/hal-01604941

Soumis le : lundi 2 octobre 2017-21:12:51

Dernière modification le : vendredi 15 mars 2024-12:12:03

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Dates et versions

hal-01604941 , version 1 (02-10-2017)

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  • HAL Id : hal-01604941 , version 1
  • PRODINRA : 402761

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Alizée Guérin, Claire Dargaignaratz, Veronique Broussolle, Thierry Clavel, Christophe Nguyen The. Impact of temperature, pH and oxygen on the fate of Bacillus cereus vegetative cells. Consequences on the safety of new food products for elderly. FoodMicro 2014, Sep 2014, Nantes, France. ⟨hal-01604941⟩

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