QUEST FOR VIRUSES ASSOCIATED WITH OUR FOOD SUPPLY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb14473.x/fullpdf
Reference8 articles.
1. D.J. Finney, 1952 . "Probit AnaIysis ." p.8 . Cambridge University Press, Cambridge, England.
2. Effect of irradiation temperature in the range −196 to 95C on the resistance of spores of Clostridium botulinum 33A in cooked beef
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