THERMAL INACTIVATION OF CLOSTRIDIUM-PERFRINGENS ENTERO-TOXIN IN BUFFER AND IN CHICKEN GRAVY

被引：4

作者：

BRADSHAW, JG

STELMA, GN

JONES, VI

PEELER, JT

WIMSATT, JC

CORWIN, JJ

TWEDT, RM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12744.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：914 / 916

页数：3

共 23 条

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

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[7] IMPROVED MEDIUM FOR SPORULATION OF CLOSTRIDIUM PERFRINGENS [J].

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