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1990•International Journal of Food MicrobiologyRequires access

Effect of redox potential on Bacillus subtilis and Bacillus licheniformis in broth and in pasteurized sausage mixtures

W. Rödel, Friedrich‐Karl Lücke

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Key concepts: Bacillus licheniformis, Bacillus subtilis, Pasteurization, Bacillales, Food science, Bacillaceae, Bacillus (shape), Microbiology

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Effect of redox potential on Bacillus subtilis and Bacillus licheniformis in broth and in pasteurized sausage mixtures — Research Paper | ScholarLens