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

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Bibliographic Details
Published in:	Appl Environ Microbiol
Main Authors:	Maas, M R, Glass, K A, Doyle, M P
Format:	Artigo
Language:	Inglês
Published:	American Society for Microbiology (ASM) 1989
Subjects:	Research Article
Online Access:	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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