| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4369626 | International Journal of Food Microbiology | 2007 | 5 Pages |
Abstract
The origin of raw products or food process conditions before a heat treatment can lead to warm temperature conditions of sporulation and to a dramatic increase of the heat resistance of the generated spores. In this case, provided that the temperature of sporulation can be assessed, this model can be easily implemented to rectify F values on account of possible increase of thermal resistance of spores and to ensure the sterilisation efficacy.
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Authors
I. Leguérinel, O. Couvert, P. Mafart,