Influence of Long Chain Free Fatty Acids on the Thermal Resistance Reduction of Bacterial Spores

Home > Journals > Biomedical & Life Sciences >FNS

ISSN Print: 2157-944X
ISSN Online: 2157-9458

Website: https://www.scirp.org/journal/fns
E-mail: fns@scirp.org

Citations h5-index & Ranking

Submission

"Influence of Long Chain Free Fatty Acids on the Thermal Resistance Reduction of Bacterial Spores"
written by Brice Mvou Lekogo, Louis Coroller, Pierre Mafart, Ivan Leguerinel,
published by Food and Nutrition Sciences, Vol.4 No.9A, 2013

has been cited by the following article(s):

[1]	Inactivation of bacterial endospores by application of Pulsed Electric Fields (PEF) in combination with thermal energy


[2]	Hurdle Technology in Foods
	2018

[3]	金黄色葡萄球菌对超高压抗性的研究
	食品工业, 2016

[4]	Evaluation and Modeling Thermal Inactivation Kinetics of Clostridium difficile in Ground Beef as Influenced by Fat Content and Strain
	2014