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Toxin production by Clostridium botulinum types A and B in unpasteurized cured meat products held at 15 and 27.DEG.C.
SHIGEHISA, Tamotsu, KOZAKI, Shunji, SAKAGUCHI, GenjiVolume:
46
Year:
1984
Journal:
The Japanese Journal of Veterinary Science
DOI:
10.1292/jvms1939.46.917
File:
PDF, 450 KB
1984