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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dc.contributor.authorMario González-Angulo
dc.contributor.authorCharlien Clauwers
dc.contributor.authorRania Harastani
dc.date.accessioned2021-03-08T05:23:48Z
dc.date.available2021-03-08T05:23:48Z
dc.date.issued2020
dc.identifier.citationFood Research International 134 (2020) 109278en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8130
dc.language.isoenen_US
dc.subjectHigh pressure processingen_US
dc.subjectCoconut wateren_US
dc.subjectClostridium botulinumen_US
dc.subjectDissolved oxygenen_US
dc.subjectGerminanten_US
dc.titleEvaluation 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 Thailanden_US
dc.typeArticleen_US

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