Quantification of the effect of salt stress and physiological state on thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579

Research output: Chapter in Book/Report/Conference proceeding › Abstract

Original language	English
Title of host publication	Food safety and food biotechnology: diversity and global impact
Editors	E Parente, L Cocolin, D Ercolini, L Vannini
Publisher	Food Micro 2006
Pages	97
Publication status	Published - 2006
Event	ICFMH Symposium Food Micro 2006, Bologna - Duration: 29 Aug 2006 → 2 Sep 2006

Conference	ICFMH Symposium Food Micro 2006, Bologna
Period	29/08/06 → 2/09/06

Cite this

den Besten, H. M. W., Mataragas, M., Moezelaar, R., Abee, T., & Zwietering, M. H. (2006). Quantification of the effect of salt stress and physiological state on thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579. In E. Parente, L. Cocolin, D. Ercolini, & L. Vannini (Eds.), Food safety and food biotechnology: diversity and global impact (pp. 97). Food Micro 2006.

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title = "Quantification of the effect of salt stress and physiological state on thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579",

author = "{den Besten}, H.M.W. and M. Mataragas and R. Moezelaar and T. Abee and M.H. Zwietering",

year = "2006",

language = "English",

pages = "97",

editor = "E Parente and L Cocolin and D Ercolini and L Vannini",

booktitle = "Food safety and food biotechnology: diversity and global impact",

publisher = "Food Micro 2006",

note = "ICFMH Symposium Food Micro 2006, Bologna ; Conference date: 29-08-2006 Through 02-09-2006",

}

den Besten, HMW, Mataragas, M, Moezelaar, R, Abee, T & Zwietering, MH 2006, Quantification of the effect of salt stress and physiological state on thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579. in E Parente, L Cocolin, D Ercolini & L Vannini (eds), Food safety and food biotechnology: diversity and global impact. Food Micro 2006, pp. 97, ICFMH Symposium Food Micro 2006, Bologna, 29/08/06.

Food safety and food biotechnology: diversity and global impact. ed. / E Parente; L Cocolin; D Ercolini; L Vannini. Food Micro 2006, 2006. p. 97.

Research output: Chapter in Book/Report/Conference proceeding › Abstract

TY - CHAP

T1 - Quantification of the effect of salt stress and physiological state on thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579

AU - den Besten, H.M.W.

AU - Mataragas, M.

AU - Moezelaar, R.

AU - Abee, T.

AU - Zwietering, M.H.

PY - 2006

Y1 - 2006

M3 - Abstract

SP - 97

BT - Food safety and food biotechnology: diversity and global impact

A2 - Parente, E

A2 - Cocolin, L

A2 - Ercolini, D

A2 - Vannini, L

PB - Food Micro 2006

T2 - ICFMH Symposium Food Micro 2006, Bologna

Y2 - 29 August 2006 through 2 September 2006

ER -