Incidence of Mesophilic Bacterial Spores in Raw Meat Used in Canned Meat Manufacture in Japan, and Comparative Study of Differential Method for Clostridial and Bacillial Spore Count
MATSUDA, Norihiko, MATSUMOTO, Naoki, USHIZAWA, Sanae, KAKEGAWA, YokoVolume:
16
Year:
1975
Journal:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
DOI:
10.3358/shokueishi.16.99
File:
PDF, 845 KB
1975