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Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats : II. Growth in pork slurries prepared from ‘high’ pH meat (range 6.3–6.8)
T. A. ROBERTS, ANGELA M. GIBSON, A. ROBINSONVolume:
16
Year:
1981
Language:
english
Pages:
15
DOI:
10.1111/j.1365-2621.1981.tb01015.x
File:
PDF, 665 KB
english, 1981