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Acid Enhancement of Clostridium botulinum Inhibition in Ham...

Acid Enhancement of Clostridium botulinum Inhibition in Ham and Bacon Prepared with Potassium Sorbate and Sorbic Acid

HUHTANEN, C. N., FEINBERG, J. I., TRENCHARD, H., PHILLIPS, J. G.
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Volume:
46
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-46.9.807
Date:
September, 1983
File:
PDF, 301 KB
1983
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