Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked puréed vegetables at refrigeration temperatures.

Documenti analoghi

• Effect of heat treatment on survival of, and growth from, spores of nonproteolytic Clostridium botulinum at refrigeration temperatures.
  di: Peck, M W, et al.
  Pubblicazione: (1995)
• Growth from Spores of Nonproteolytic Clostridium botulinum in Heat-Treated Vegetable Juice
  di: Stringer, Sandra C., et al.
  Pubblicazione: (1999)
• Inhibitory effect of combinations of heat treatment, pH, and sodium chloride on a growth from spores of nonproteolytic Clostridium botulinum at refrigeration temperature.
  di: Graham, A F, et al.
  Pubblicazione: (1996)
• A Predictive Model That Describes the Effect of Prolonged Heating at 70 to 90°C and Subsequent Incubation at Refrigeration Temperatures on Growth from Spores and Toxigenesis by Nonproteolytic Clostridium botulinum in the Presence of Lysozyme
  di: Fernández, Pablo S., et al.
  Pubblicazione: (1999)
• Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products.
  di: Maas, M R, et al.
  Pubblicazione: (1989)