Carregant...
Combined Effect of Water Activity and pH on Inhibition of Toxin Production by Clostridium botulinum in Cooked, Vacuum-Packed Potatoes
Guardat en:
| Format: | Artigo |
|---|---|
| Idioma: | Inglês |
| Publicat: |
1989
|
| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC202964/ https://ncbi.nlm.nih.gov/pubmed/16347982 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|