THERMAL DEATH TIME OF CLOSTRIDIUM BOTULINUM TYPE E IN MEAT OF THE BLUE CRAB.
- Author
- LYNT RK; SOLOMON HM; LILLY T JR; KAUTTER DA
FOORD DRUG ADM., WASHINGTON, D.C. 20204 - Source
- J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 4; PP. 1022-1037 (5P.); BIBL. 37 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- PASTEURISATION ALIMENT TECHNOLOGIE ALIMENTAIRE TEMPERATURE CONSERVATION SPORE CLOSTRIDIUM BOTULINUM CRUSTACEA FRUIT DE MER CONTAMINATION CHALEUR MICROBIOLOGIE
- Keyword (en)
- PASTEURIZATION FOOD FOOD TECHNOLOGY TEMPERATURE SPORES CLOSTRIDIUM BOTULINUM CONTAMINATION HEAT MICROBIOLOGY
- Keyword (es)
- MICROBIOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7850025843
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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