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Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products.
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| Udgivet i: | Appl Environ Microbiol |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
American Society for Microbiology (ASM)
1989
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| Fag: | |
| Online adgang: | 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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