Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats V. Prediction of toxin production: Non-linear effects of storage temperature and salt concentration

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

• Book ID: 108805267
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 716 KB
• Volume: 17
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.1982.tb00233.x