Combined Effect of Water Activity and pH on Inhibition of Toxin Production by Clostridium botulinum in Cooked, Vacuum-Packed Potatoes
Guardado en:
| Publicado en: | Appl Environ Microbiol |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1989
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC202964/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347982/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.55.7.1855-1855.1989 |
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