INFLUENCE OF THE INTRINSIC PROPERTIES OF FOOD ON THERMAL INACTTVATION OF SPORES OF NONPROTEOLYTIC CLOSTRIDIUM BOTULINUM: DEVELOPMENT OF A PREDICTIVE MODEL1
- 1 December 1995
- journal article
- Published by Wiley in Journal of Food Safety
- Vol. 15 (4) , 349-364
- https://doi.org/10.1111/j.1745-4565.1995.tb00145.x
Abstract
No abstract availableKeywords
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