𝔖 Bobbio Scriptorium
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Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats : II. Growth in pork slurries prepared from ‘high’ pH meat (range 6.3–6.8)

✍ Scribed by T. A. ROBERTS; ANGELA M. GIBSON; A. ROBINSON


Book ID
108804634
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
665 KB
Volume
16
Category
Article
ISSN
0950-5423

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