Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand

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Evaluation of Factors Influencing the Growth.pdf (927.6 KB)

Date

2020

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Keywords

High pressure processing, Coconut water, Clostridium botulinum, Dissolved oxygen, Germinant

Citation

Food Research International 134 (2020) 109278

URI

http://hdl.handle.net/123456789/8130

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Coconut