Authors: GAILLARD S LEGUERINEL I MAFART P

Citation: S. Gaillard et al., MODEL FOR COMBINED EFFECTS OF TEMPERATURE, PH AND WATER ACTIVITY ON THERMAL INACTIVATION OF BACILLUS-CEREUS SPORES, Journal of food science, 63(5), 1998, pp. 887-889

Authors: MAFART P LEGUERINEL I

Citation: P. Mafart et I. Leguerinel, MODELING COMBINED EFFECTS OF TEMPERATURE AND PH ON HEAT-RESISTANCE OFSPORES BY A LINEAR-BIGELOW EQUATION, Journal of food science, 63(1), 1998, pp. 6-8

Authors: MAFART P LEGUERINEL I

Citation: P. Mafart et I. Leguerinel, MODELING THE HEAT-STRESS AND THE RECOVERY OF BACTERIAL-SPORES, International journal of food microbiology, 37(2-3), 1997, pp. 131-135

Authors: FLECKINGER S ROULIN A MAFART P

Citation: S. Fleckinger et al., EFFECT OF SODIUM-CHLORIDE ON THE MICROWAV E-HEATING OF MASHED POTATOES, Sciences des aliments, 15(5), 1995, pp. 445-454

Authors: MAFART P

Citation: P. Mafart, MODELING GERMINATION KINETICS OF SPORES OF CLOSTRIDIUM-TYROBUTYRICUM - A TOOL FOR PREDICTIVE MICROBIOLOGY, Journal of Applied Bacteriology, 78(5), 1995, pp. 477-480