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THE ‘VACUUM PACK’ METHOD OF PACKAGING FOODS IN RELATION TO THE FORMATION OF THE BOTULINUM AND STAPHYLOCOCCAL TOXINS

✍ Scribed by THATCHER, F. S. ;ROBINSON, J. ;ERDMAN, I.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

QUALITY OF PRECOOKED VACUUM-PACKED POTAT

✍ ANETTE K. THYBO; JØRGEN CHRISTIANSEN 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 480 KB

Development of in vitro assays for the d

✍ Matthew Wictome; Kirsti A. Newton; Karen Jameson; Paul Dunnigan; Sally Clarke; J 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 170 KB

Development of in vitro assays for the d

✍ Matthew Wictome; Kirsti A. Newton; Karen Jameson; Paul Dunnigan; Sally Clarke; J 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 168 KB

Fluorescence of the Toxin of Clostridium

✍ BOROFF, DANIEL A.; FITZGERALD, JOHN E. 📂 Article 📅 1958 🏛 Nature Publishing Group 🌐 English ⚖ 202 KB

Modification of in-pack conditions to ex

✍ Gill, C.O.; Penney, N. 📂 Article 📅 1985 🏛 Elsevier Science 🌐 English ⚖ 830 KB

Migration of type A botulinum toxin in v

✍ Pickett Andy 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 38 KB