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This page is a summary of: Validated Empirical Models Describing the Combined Effect of Water Activity and pH on the Heat Resistance of Spores of a Psychrotolerant Bacillus cereus Strain in Broth and Béchamel Sauce, Journal of Food Protection, October 2011, International Association for Food Protection,
DOI: 10.4315/0362-028x.jfp-11-041.
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