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1 Ocio MJ, "Thermal resistance characteristics of PA 3679 in the temperature range of 110-121oC as affected by pH, type of acidulant, and substrate" 22 : 239-247, 1994
2 Juneja VK, "Thermal inactivation of Clostridium perfringens vegetative cells in ground beef and turkey as affected by sodium pyrophosphate" 15 : 281-287, 1998
3 Byrne B, "Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll" 23 : 803-808, 2006
4 Luechapattanaporn K, "Sterilization of scrambled eggs in military polymeric trays by radio frequency energy" 70 : E288-E294, 2005
5 Powell JF, "Spore germination in the genus Bacillus: The modification of germination requirements as a result of preheating" 13 : 59-67, 1955
6 Augustin JAL, "Recovery patterns of spores of putrefactive anaerobe 3679 in various subculture media after heat treatment" 15 : 266-276, 1967
7 IFT (Institute of Food Technologists), "Overarching principles: Kinetics and pathogens of concern for all technologies" 65 (65): 16-31, 2000
8 AOAC, "Official Methods of Analysis of AOAC Int. 18th ed. Method 966.04" Association of Official Analytical Chemists International 2005
9 McGlynn WG, "Modified spore inoculation method for thermal-process verification of pinto beans and green beans canned in two large reusable containers" 68 : 988-991, 2003
10 Guan D, "Microbiological validation of microwave-circulated water combination heating technology by inoculated pack studies" 68 : 1428-1432, 2003
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