Effect of higher pasteurization temperatures, and longer holding times at 72 degrees C, on the inactivation of Mycobacterium paratuberculosis in milk.

Research output: Contribution to journalArticle

4 Citations (Scopus)
Original languageEnglish
Pages (from-to)461-465
Number of pages5
JournalLetters in Applied Microbiology
Volume28(6)
Publication statusPublished - 1999

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