Prevention of Type E Clostridium Botulinum Toxin Formation in Smoked Whitefish Chubs with Tylosin Lactate

✍ Scribed by J. M. SHENEMAN

• Book ID: 108797133
• Publisher: Institute of Food Technologists
• Year: 1965
• Tongue: English
• Weight: 596 KB
• Volume: 30
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1965.tb00312.x