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2009•Journal of Food ProtectionOpen access

Change of Thermal Inactivation of Clostridium botulinum Spores during Rice Cooking

Yukifumi Konagaya, Hiroshi Urakami, Jun Hoshino, Atsushi Kobayashi, Akihiko Sasagawa, A. Yamazaki, Shunji Kozaki, Nobumasa Tanaka

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Key concepts: Spore, Clostridium botulinum, Food science, Inoculation, Incubation, Clostridium perfringens, Microbiology, Endospore

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Change of Thermal Inactivation of Clostridium botulinum Spores during Rice Cooking — Research Paper | ScholarLens