USE OF PRESERVATIVES TO DELAY TOXIN FORMATION BY CLOSTRIDIUM-BOTULINUM (TYPE-B, STRAIN OKRA) IN VACUUM-PACKED, COOKED POTATOES

被引：14

作者：

NOTERMANS, S ^{[1
]}

DUFRENNE, J ^{[1
]}

KEYBETS, MJH ^{[1
]}

机构：

[1] INST STORAGE & PROC AGR PRODUCE IBVL,6700 AA WAGENINGEN,NETHERLANDS

来源：

JOURNAL OF FOOD PROTECTION | 1985年 / 48卷 / 10期

关键词：

D O I：

10.4315/0362-028X-48.10.851

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：851 / 855

页数：5

共 20 条

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[7] RECOVERY OF CLOSTRIDIUM-BOTULINUM FROM MUD SAMPLES INCUBATED AT DIFFERENT TEMPERATURES [J].

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