Combined Effect of Water Activity and pH on Inhibition of Toxin Production by Clostridium botulinum in Cooked, Vacuum-Packed Potatoes

Lignende værker

• Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes.
  af: Dodds, K L
  Udgivet: (1989)
• Effect of water activity and pH on growth and toxin production by Clostridium botulinum type G.
  af: Briozzo, J, et al.
  Udgivet: (1986)
• Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products.
  af: Maas, M R, et al.
  Udgivet: (1989)
• Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked puréed vegetables at refrigeration temperatures.
  af: Carlin, F, et al.
  Udgivet: (1996)
• Clostridium botulinum Type E Toxin: Effect of pH and Method of Purification on Molecular Weight
  af: Sacks, Henry S., et al.
  Udgivet: (1974)