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The thermal death point of the spores of bacillus botulinus in canned foods
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The thermal death point of the spores of bacillus botulinus in canned foods
The thermal death point of the spores of bacillus botulinus in canned foods
HW
Harry Weiss
Harry Weiss
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1 October 1921
journal article
Published by
Oxford University Press (OUP)
in
The Journal of Infectious Diseases
Vol. 29
(4)
,
362-368
https://doi.org/10.1093/infdis/29.4.362
Abstract
Harry Weiss; The thermal death point of the spores of bacillus botulinus in canned foods, The Journal of Infectious Diseases, Volume 29, Issue 4, 1 October 192
Keywords
CANNED FOODS
SPORES
BACILLUS BOTULINUS
THERMAL DEATH POINT
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Open Access
Cited by 9 articles