High counts of thermophilic spore formers in dairy powders originate from persisting strains in processing lines

Title:: High counts of thermophilic spore formers in dairy powders originate from persisting strains in processing lines
Document type:: Zeitschriftenaufsatz
Author(s):: Dettling, Anna; Wedel, Carolin; Huptas, Christopher; Hinrichs, Jörg; Scherer, Siegfried; Wenning, Mareike
Journal title:: International Journal of Food Microbiology
Year:: 2020
Journal volume:: 335
Pages contribution:: 108888
Fulltext / DOI:: doi:10.1016/j.ijfoodmicro.2020.108888
Publisher:: Elsevier BV
E-ISSN:: 0168-1605
Date of publication:: 01.12.2020
Semester:: SS 20
TUM Institution:: Lehrstuhl für Mikrobielle Ökologie
Ingested:: 03.03.2021
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