EFFECTS OF SODIUM-CHLORIDE REDUCTION AND POLYPHOSPHATE ADDITION ON CLOSTRIDIUM-BOTULINUM TOXIN PRODUCTION IN TURKEY FRANKFURTERS

被引：11

作者：

BARBUT, S

TANAKA, N

CASSENS, RG

MAURER, AJ

机构：

[1] UNIV WISCONSIN,DEPT POULTRY SCI,MADISON,WI 53706

[2] UNIV WISCONSIN,DEPT MEAT & ANIM SCI,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13066.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1136 / &

共 36 条

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