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

I. R. Grant*, H. J. Ball, M. T. Rowe

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

70 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Effect of higher pasteurization temperatures, and longer holding times at 72°C, on the inactivation of Mycobacterium paratuberculosis in milk'. Together they form a unique fingerprint.

Medicine & Life Sciences