Spores of Bacillus cereus strain KBAB4 produced at 10 degrees C and 30 degrees C display variations in their properties
Tichit-Planchon, S, Dargaignaratz, Claire, Lew, C., Ginies, Christian, Broussolle, Veronique V., Carlin, Frederic F.
Published in Food microbiology (01.04.2011)
Published in Food microbiology (01.04.2011)
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