Inhibition of Clostridium botulinum and Bacillus sp. by spices and flavouring compounds.
- 1 January 1982
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 29 (7) , 389-392
- https://doi.org/10.3136/nskkk1962.29.7_389
Abstract
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