Evaluation of the Botulism Hazard from Imitation Cheeses
- 1 May 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (3) , 749-750
- https://doi.org/10.1111/j.1365-2621.1981.tb15341.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Toxin Production by Clostridium botulinum in Shelf-Stable Pasteurized Process Cheese SpreadsJournal of Food Protection, 1979
- Technique for measurement of water activity in the high Aw rangeJournal of Agricultural and Food Chemistry, 1974
- WATER ACTIVITY DETERMINATION IN FOODS IN THE RANGE 0.80 TO 0.99Journal of Food Science, 1973
- Perspectives concerning botulismMedical Microbiology and Immunology, 1951