STABILITY OF FISH SAUSAGE AT LOW TEMPERATURE STORAGE
- 1 March 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (2) , 191-194
- https://doi.org/10.1111/j.1365-2621.1972.tb05814.x
Abstract
No abstract availableKeywords
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- BACTERIOLOGICAL STUDIES ON THE SPOILAGE OF FISH SAUSAGE-INIPPON SUISAN GAKKAISHI, 1964
- Fish Sausage and Ham Industry in JapanPublished by Elsevier ,1963
- Growth and Toxin Production by Type E Clostridium Botulinum Below 40°FaJournal of Food Science, 1961
- TYPE E (FISH-BORNE) BOTULISM: A REVIEWJapanese Journal of Medical Science and Biology, 1957
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955