Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand

  1. González-Angulo, M.
  2. Clauwers, C.
  3. Harastani, R.
  4. Tonello, C.
  5. Jaime, I.
  6. Rovira, J.
  7. Michiels, C.W.
Revista:
Food Research International

ISSN: 1873-7145,  0963-9969

Any de publicació: 2020

Volum: 134

Tipus: Article

DOI: 10.1016/J.FOODRES.2020.109278 GOOGLE SCHOLAR lock_openAccés obert editor

Objectius de Desenvolupament Sostenible