ISOASCORBATE LEVEL AND BOTULINAL INHIBITION IN PERISHABLE CANNED CURED MEAT
- 1 July 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (4) , 1147-1149
- https://doi.org/10.1111/j.1365-2621.1979.tb03468.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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