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Factors controlling the growth of Clostridium botulinum types A and B in pasteurized, cured meats V. Prediction of toxin production: Non-linear effects of storage temperature and salt concentration
A. ROBINSON, ANGELA M. GIBSON, T. A. ROBERTSVolume:
17
Year:
1982
Language:
english
Pages:
18
DOI:
10.1111/j.1365-2621.1982.tb00233.x
File:
PDF, 716 KB
english, 1982