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Composition and fate of heat-resistant anaerobic spore-formers in the milk powder production line.

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Title: Composition and fate of heat-resistant anaerobic spore-formers in the milk powder production line.
Authors: Porcellato D; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway. Electronic address: davide.porcellato@nmbu.no., Kristiansen H; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway., Finton MD; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway., Leanti La Rosa S; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway., da Silva Duarte V; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway., Skeie SB; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway.
Source: International journal of food microbiology [Int J Food Microbiol] 2023 Oct 02; Vol. 402, pp. 110281. Date of Electronic Publication: 2023 Jun 17.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Composition and fate of heat-resistant anaerobic spore-formers in the milk powder production line.
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  Data: <searchLink fieldCode="AU" term="%22Porcellato+D%22">Porcellato D</searchLink>; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway. Electronic address: davide.porcellato@nmbu.no.<br /><searchLink fieldCode="AU" term="%22Kristiansen+H%22">Kristiansen H</searchLink>; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway.<br /><searchLink fieldCode="AU" term="%22Finton+MD%22">Finton MD</searchLink>; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway.<br /><searchLink fieldCode="AU" term="%22Leanti+La+Rosa+S%22">Leanti La Rosa S</searchLink>; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway.<br /><searchLink fieldCode="AU" term="%22da+Silva+Duarte+V%22">da Silva Duarte V</searchLink>; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway.<br /><searchLink fieldCode="AU" term="%22Skeie+SB%22">Skeie SB</searchLink>; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway.
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  Data: <searchLink fieldCode="JN" term="%228412849%22">International journal of food microbiology</searchLink> [Int J Food Microbiol] 2023 Oct 02; Vol. 402, pp. 110281. <i>Date of Electronic Publication: </i>2023 Jun 17.
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        Value: 10.1016/j.ijfoodmicro.2023.110281
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              Text: 2023 Oct 02
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