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Use of Preservatives to Delay Toxin Formation by Clostridium botulinum (Type B, Strain Okra) in Vacuum-Packed, Cooked Potatoes
NOTERMANS, S., DUFRENNE, J., KEYBETS, M. J. H.Volume:
48
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-48.10.851
Date:
October, 1985
File:
PDF, 451 KB
1985