EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON Clostridium botulinum TOXIN PRODUCTION IN COMMERCIALLY PREPARED BACON
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5), 1285-1292
- https://doi.org/10.1111/j.1365-2621.1980.tb06539.x
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
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