EVALUATION OF THE BOTULISM HAZARD FROM IMITATION CHEESES

[1] WATER ACTIVITY DETERMINATION IN FOODS IN RANGE 0.80 TO 0.99 [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (06) : 1097 - 1098

[2] TOXIN PRODUCTION BY CLOSTRIDIUM-BOTULINUM IN SHELF-STABLE PASTEURIZED PROCESS CHEESE SPREADS [J]. JOURNAL OF FOOD PROTECTION, 1979, 42 (10) : 784 - 786

[3] KAUTTER DA, 1977, J ASSOC OFF ANA CHEM, V60, P541

[4] PERSPECTIVES CONCERNING BOTULISM [J]. ZEITSCHRIFT FUR HYGIENE UND INFEKTIONSKRANKHEITEN, 1951, 133 (04): : 255 - 263

[5] TECHNIQUE FOR MEASUREMENT OF WATER ACTIVITY IN HIGH AW RANGE [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (02) : 326 - 327

[1] WATER ACTIVITY DETERMINATION IN FOODS IN RANGE 0.80 TO 0.99 [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (06) : 1097 - 1098

[2] TOXIN PRODUCTION BY CLOSTRIDIUM-BOTULINUM IN SHELF-STABLE PASTEURIZED PROCESS CHEESE SPREADS [J]. JOURNAL OF FOOD PROTECTION, 1979, 42 (10) : 784 - 786

[3] KAUTTER DA, 1977, J ASSOC OFF ANA CHEM, V60, P541

[4] PERSPECTIVES CONCERNING BOTULISM [J]. ZEITSCHRIFT FUR HYGIENE UND INFEKTIONSKRANKHEITEN, 1951, 133 (04): : 255 - 263

[5] TECHNIQUE FOR MEASUREMENT OF WATER ACTIVITY IN HIGH AW RANGE [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (02) : 326 - 327