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Screening for Clostridium botulinum Type A, B, and E in Cooked Chilled Foods Containing Vegetables and Raw Material Using Polymerase Chain Reaction and Molecular Probes
BRACONNIER, AGNÈS, BROUSSOLLE, VÉRONIQUE, PERELLE, SYLVIE, FACH, PATRICK, NGUYEN-THE, CHRISTOPHE, CARLIN, FRÉDÉRICVolume:
64
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-64.2.201
Date:
February, 2001
File:
PDF, 142 KB
english, 2001