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
• DOI: 10.1111/j.1365-2621.1981.tb01015.x