THERMAL INACTIVATION OF CLOSTRIDIUM-BOTULINUM TOXIN TYPE-F AND TYPE-G IN BUFFER AND IN BEEF AND MUSHROOM PATTIES

被引：4

作者：

BRADSHAW, JG

PEELER, JT

TWEDT, RM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb15325.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：688 / &

共 23 条

[1] EFFECT OF TEMPERATURE ON TOXIN FORMATION AND TOXIN STABILITY OF CLOSTRIDIUM BOTULINUM TYPE E IN DIFFERENT ENVIRONMENTS [J].

ABRAHAMSSON, K ;

GULLMAR, B ;

MOLIN, N .

CANADIAN JOURNAL OF MICROBIOLOGY, 1966, 12 (02) :385-+

[2]

ANELLIS A, 1954, FOOD RES, V19, P377

[3] THERMAL INACTIVATION OF CLOSTRIDIUM-BOTULINUM TOXINS TYPE-A AND TYPE-B IN BUFFER, AND BEEF AND MUSHROOM PATTIES [J].

BRADSHAW, JG ;

PEELER, JT ;

TWEDT, RM .

JOURNAL OF FOOD SCIENCE, 1979, 44 (06) :1653-1657

[4]

CARTWRIGHT TE, 1958, P SOC EXP BIOL MED, V98, P327

[5]

DICKSON EC, 1918, MONOGR ROCKEFELLER I, V8, P451

[6]

FINNEY DJ, 1964, STATISTICAL METHOD B

[7]

GIMENEZ DF, 1970, ZENTBL BAKTERIOLOG P, V215, P221

[8] EVALUATION OF APPROXIMATE CONFIDENCE INTERVAL ESTIMATION METHODS FOR LOGNORMAL MEANS [J].

LAND, CE .

TECHNOMETRICS, 1972, 14 (01) :145-&

[9]

LANDEMANN G, 1904, HYGIENE RUNDSCHRIFT, V10, P449

[10] THERMAL INACTIVATION OF TYPE E BOTULINUM TOXIN [J].

LICCIARDELLO, JJ ;

NICKERSON, JT ;

RIBICH, CA ;

GOLDBLITH, SA .

APPLIED MICROBIOLOGY, 1967, 15 (02) :249-+

← 1 2 3 →