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Search Results - Tetzloff, R.C.
Search Results - Tetzloff, R.C.
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Inactivation of Clostridium botulinum nonproteolytic type B spores by high pressure processing at moderate to elevated high temperatures
by
Reddy, N.R.
,
Tetzloff, R.C.
,
Solomon, H.M.
,
Larkin, J.W.
Published in
Innovative food science & emerging technologies
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Effect of media, additives, and incubation conditions on the recovery of high pressure and heat-injured Clostridium botulinum spores
by
Reddy, N.R.
,
Tetzloff, R.C.
,
Skinner, G.E.
Published in
Food microbiology
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Inactivation of Clostridium botulinum type A spores by high-pressure processing at elevated temperatures
by
Reddy, N.R
,
Solomon, H.M
,
Tetzloff, R.C
,
Rhodehamel, E.J
Published in
Journal of food protection
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Journal Title
Food Microbiology
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Innovative Food Science & Emerging Technologies
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Journal Of Food Protection
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Subjects
Bacterial Spores
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Food Microbiology
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Food Science & Technology
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Life Sciences & Biomedicine
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Science & Technology
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Bacterial Contamination
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Biotechnology & Applied Microbiology
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Buffers
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Clostridium Botulinum
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Clostridium Botulinum - Growth & Development
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Clostridium Botulinum A
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Clostridium Botulinum B
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Food Contamination
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Food Pathogens
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Heat Treatment
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High Pressure Processing
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High Pressure Treatment
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Hot Temperature
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Inactivation
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Phosphates
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2026
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Sciencedirect
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