Combined Effect of Water Activity and pH on Inhibition of Toxin Production by Clostridium botulinum in Cooked, Vacuum-Packed Potatoes
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Appl Environ Microbiol |
|---|---|
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
American Society for Microbiology (ASM)
1989
|
| Pynciau: | |
| Mynediad Ar-lein: | 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 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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