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	1.	Growth of Proteolytic Clostridium botulinum in Process Cheese Products: I. Data Acquisition for Modeling the Influence of pH, Sodium Chloride, Emulsifying Salts, Fat Dry Basis, and Temperature. [electronic resource] by Ter Steeg, Pieter F Cuppers, Henk G A M Hellemons, Johan C Rijke, Guus Publication details: Journal of food protection Oct 1995 In: Journal of food protection vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Physiological and mathematical aspects in setting criteria for decontamination of foods by physical means. [electronic resource] by Smelt, Jan P P M Hellemons, Johan C Wouters, Patrick C van Gerwen, Suzanne J C Producer: 20021112 In: International journal of food microbiology vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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