Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats
- 28 June 1981
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 16 (3), 267-281
- https://doi.org/10.1111/j.1365-2621.1981.tb01015.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Inhibition of growth of Cl. botulinum at different pH values by sodium chloride and sodium nitriteInternational Journal of Food Science & Technology, 1973
- Microbiological and Chemical Changes in Lean Wiltshire Bacon During Aerobic StorageJournal of Applied Bacteriology, 1971
- Intrinsic factors in meat products counteracting botulinogenic conditionsAntonie van Leeuwenhoek, 1968
- Internal bacterial taints (‘bone taint’ or ‘souring’) of cured pork legsEpidemiology and Infection, 1952