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Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice
Food microbiology

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice
Author(s) of Article  Will be identified in next release
Citation  Food microbiology 2012 v.32 no.1 pp. 206-211
Click to View  (Click to View)
Date of Publication  2012
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=457964
Name of Publication  Food microbiology
Publishing Company  Will be identified in next release
Accession Number  89013