Feasibility of a Heat-Pasteurization Process for the Inactivation of Nonproteolytic Clostridium botulinum types B and E in Vacuum-Packaged, Hot-Process (Smoked) Fish
EKLUND, M. W., PETERSON, M. E., PARANJPYE, R., PELROY, G. AVolume:
51
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-51.9.720
Date:
September, 1988
File:
PDF, 705 KB
1988