Clostridium Botulinum Type E in Smoked Fish
- 1 November 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (6) , 843-849
- https://doi.org/10.1111/j.1365-2621.1964.tb00458.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Growth and Toxin Production by Type E Clostridium Botulinum Below 40°FaJournal of Food Science, 1961
- Type E Botulism: A Hazard of the NorthARCTIC, 1960
- Fish Eggs as a Cause of Human Botulism Two Outbreaks in British Columbia Due to Types E and B Botulinus ToxinsThe Journal of Infectious Diseases, 1959
- TYPE E (FISH-BORNE) BOTULISM: A REVIEWJapanese Journal of Medical Science and Biology, 1957
- Studies in the Physiology of Clostridium Botulinum Type EAustralian Journal of Biological Sciences, 1957
- A Strain of B. Botulinus Not Classified as Type A, B, or CThe Journal of Infectious Diseases, 1937
- Clostridium Botulinum Type EExperimental Biology and Medicine, 1936