ISOASCORBATE LEVEL AND BOTULINAL INHIBITION IN PERISHABLE CANNED CURED MEAT

✍ Scribed by R. B. TOMPKIN; L. N. CHRISTIANSEN; A. B. SHAPARIS

• Book ID: 108803700
• Publisher: Institute of Food Technologists
• Year: 1979
• Tongue: English
• Weight: 405 KB
• Volume: 44
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1979.tb03468.x