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Growth dynamics of Bacillus cereus and shelf life of pasteurised milk

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Figure

Figure 1. Growth of Bacillus cereus in pasteurised milk at 5, 7, 9, 11, and 13°C, respectively
Figure 3. Lag-time of B. cereus strains presented in milk versus reciprocal storage temperature
Figure 5. Predicted (lines) and obser-ved (empty symbols) times to reach the levels of 1 × 104 and 5 × 104 cfu/ml for B

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