Research Progress on Formation, Germination and Control Methods of Bacterial Spores
Bacterial spores are extremely resistant to various processing techniques attributable to its special structure and physiological processes, and often lead to the spoilage of thermally sterilized food. Therefore, it is of great significance to inactivate spores or control spore germination in the fo...
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| Hoofdauteurs: | , , , , , , , |
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| Formaat: | Artigo |
| Taal: | Chinês |
| Gepubliceerd in: |
The editorial department of Science and Technology of Food Industry
2023-08-01
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| Reeks: | Shipin gongye ke-ji |
| Onderwerpen: | |
| Online toegang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110020 |
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