Effects of Sodium Chloride Reduction and Polyphosphate Addition on Clostridium Botulinum Toxin Production in Turkey Frankfurters
- 31 August 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (5), 1136-1138
- https://doi.org/10.1111/j.1365-2621.1986.tb13066.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- Effect of Temperature and Added Polyphosphate on the Survival of Salmonellae in Poultry Meat during Cold StorageJournal of Applied Bacteriology, 1976