INHIBITION OF BOTULINUM TOXIN FORMATION IN BACON BY ACID DEVELOPMENT

被引：63

作者：

TANAKA, N

TRAISMAN, E

LEE, MH

CASSENS, RG

FOSTER, EM

机构：

[1] UNIV WISCONSIN HOSP,INST FOOD RES,DEPT FOOD MICROBIOL & TOXICOL,MADISON,WI 53706

[2] UNIV WISCONSIN HOSP,MEAT SCI & MUSCLE BIOL LAB,MADISON,WI 53706

来源：

JOURNAL OF FOOD PROTECTION | 1980年 / 43卷 / 06期

关键词：

D O I：

10.4315/0362-028X-43.6.450

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：450 / 457

页数：8

共 17 条

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