Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products.

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Appl Environ Microbiol
Prif Awduron: Maas, M R, Glass, K A, Doyle, M P
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: American Society for Microbiology (ASM) 1989
Pynciau:
Research Article
Mynediad Ar-lein:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC203060/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/2679382/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.55.9.2226-2229.1989
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