THERMAL DEATH TIME OF CLOSTRIDIUM-BOTULINUM TYPE-E IN MEAT OF BLUE-CRAB

被引：37

作者：

LYNT, RK ^{[1
]}

SOLOMON, HM ^{[1
]}

LILLY, T ^{[1
]}

KAUTTER, DA ^{[1
]}

机构：

[1] US FDA, WASHINGTON, DC 20204 USA

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12658.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1022 / +

页数：1

共 36 条

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