OXIDATION-REDUCTION POTENTIALS OF CANNED FOODS AND THEIR ABILITY TO SUPPORT CLOSTRIDIUM-BOTULINUM TOXIGENESIS

被引：15

作者：

MONTVILLE, TJ

CONWAY, LK

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12904.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1879 / 1882

页数：4

共 22 条

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[18] EFFECT OF REDUCING AGENTS ON OXIDATION-REDUCTION POTENTIAL AND THE OUTGROWTH OF CLOSTRIDIUM-BOTULINUM TYPE-E SPORES [J].

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