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.
Zeitschrift:
Food Research International

ISSN: 1873-7145,  0963-9969

Datum der Publikation: 2020

Ausgabe: 134

Art: Artikel

DOI: 10.1016/J.FOODRES.2020.109278 GOOGLE SCHOLAR lock_openOpen Access editor

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