Modeling lag phase of nonproteolytic Clostridium botulinum toxigenesis in cooked turkey and chicken breast as affected by temperature, sodium lactate, sodium chloride and spore inoculum
- 1 July 1993
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 19 (2) , 109-122
- https://doi.org/10.1016/0168-1605(93)90177-i
Abstract
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