DESTRUCTION PARAMETERS OF ENTEROCOCCUS FAECALIS FOR ESTABLISHING THE EQUIVALENCE OF PASTEURIZATION BETWEEN CLASSICAL AND MICROWAVE HEATING

Jean-Claude LAGUERRE; Véronique Rame; David Marier; GADONNA WIDEHEM Pascale

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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DESTRUCTION PARAMETERS OF ENTEROCOCCUS FAECALIS FOR ESTABLISHING THE EQUIVALENCE OF PASTEURIZATION BETWEEN CLASSICAL AND MICROWAVE HEATING

Jean-Claude LAGUERRE ¹ ; Véronique Rame ; David Marier ; GADONNA WIDEHEM Pascale ²

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Jean-Claude LAGUERRE et al. DESTRUCTION PARAMETERS OF ENTEROCOCCUS FAECALIS FOR ESTABLISHING THE EQUIVALENCE OF PASTEURIZATION BETWEEN CLASSICAL AND MICROWAVE HEATING. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/destruction-parameters-of-enterococcus-faecalis-for-establishing-the-equivalence?lang=en>. Acesso em: 02 Out. 2026. Copy citation

Jean-Claude LAGUERRE, 2022, DESTRUCTION PARAMETERS OF ENTEROCOCCUS FAECALIS FOR ESTABLISHING THE EQUIVALENCE OF PASTEURIZATION BETWEEN CLASSICAL AND MICROWAVE HEATING. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/destruction-parameters-of-enterococcus-faecalis-for-establishing-the-equivalence?lang=en>. Copy citation

Jean-Claude LAGUERRE. (2022, May). DESTRUCTION PARAMETERS OF ENTEROCOCCUS FAECALIS FOR ESTABLISHING THE EQUIVALENCE OF PASTEURIZATION BETWEEN CLASSICAL AND MICROWAVE HEATING. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Jean-Claude LAGUERRE, DESTRUCTION PARAMETERS OF ENTEROCOCCUS FAECALIS FOR ESTABLISHING THE EQUIVALENCE OF PASTEURIZATION BETWEEN CLASSICAL AND MICROWAVE HEATING. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/destruction-parameters-of-enterococcus-faecalis-for-establishing-the-equivalence?lang=en Copy citation

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¹ Department STAI/Institut Polytechnique LaSalle Beauvais ;

² Institut LaSalle Beauvais

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Food Microbiology

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