FACTORS AFFECTING INHIBITION OF CLOSTRIDIUM-BOTULINUM IN CURED MEATS

被引：14

作者：

LEE, SH

CASSENS, RG

SUGIYAMA, H

机构：

[1] UNIV WISCONSIN,INST FOOD RES,MADISON,WI 53706

[2] UNIV WISCONSIN,MUSCLE BIOL LAB,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02493.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1371 / 1374

页数：4

共 21 条

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