Thermal inactivation of Bacillus cereus spores in micellar Casein concentrates - effect of protein content and pH development

Publication Type: Journal contribution (peer reviewed)
Authors: Stoeckel, M.; Atamer, Z.; Hinrichs, J.
Year of publication: 2014
Published in: Dairy Science & Technology
Pubisher: Springer-Verlag France
Band/Volume: 94/25.07.2014
ISBN / ISSN / eISSN: 1958-5594
DOI: 10.1007/s13594-014-0178-1
Page (from - to): 539-548

Involved persons

Involved institutions

Soft Matter Science and Dairy Technology

Projects in the course of the publication

Emerging Spores - Bestimmung von Prävalenz und thermischen Inaktivierungsdaten von hitzeresistenten Sporenbildnern für eine erhöhte Prozesssicherheit