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The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry
Angela M. Gibson, N. Bratchell, T. A. RobertsVolume:
62
Year:
1987
Language:
english
Pages:
12
DOI:
10.1111/j.1365-2672.1987.tb02680.x
File:
PDF, 777 KB
english, 1987