1. Toxin production by Clostridium botulinum, type E, in vacuum packed, irradiated fresh fish in relation to changes of the associated microflora;Abrahamison;Can. J. Microbiol.,1965
2. Detection of microbial pathogens in food;Angelotti,1963
3. Type E botulism from home-canned geflite fish (Report of 3 cases);Armstrong;J. Amer. Med. Ass.,1969
4. Barreto Herrera, D. A. (1964). Investigacion de Clostridium patogenos en la Harina de Pescado. Thesis, Univ. Nacl. Mayor de San Marcos, Lima, Peru.
5. Microbial spoilage of canned foods;Bohrer,1963