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Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in mashed egg patties

S Rajan
J Ahn
V.M. Balasubramaniam, The Ohio State University
AE Yousef

Suggested Citation

Rajan, S., J. Ahn, V. M. Balasubramaniam and A. E. Yousef. 2006. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in mashed egg patties. Journal of Food Protection. 69(4) 853-860.

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