Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes.
The effects of water activity (aw, 0.955 to 0.970), pH (4.75 to 5.75), and storage time (up to 60 days) on toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes were studied by using factorial design experiments and most-probable-number methodology. Samples were inoculated with...
Salvato in:
| Pubblicato in: | Appl Environ Microbiol |
|---|---|
| Autore principale: | |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology (ASM)
1989
|
| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC184175/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/2648990/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.55.3.656-660.1989 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|