THERMAL INACTIVATION OF CLOSTRIDIUM BOTULINUM TOXINS TYPES A AND B IN BUFFER, AND BEEF AND MUSHROOM PATTIES-Reference-Cited by-同舟云学术

THERMAL INACTIVATION OF CLOSTRIDIUM BOTULINUM TOXINS TYPES A AND B IN BUFFER, AND BEEF AND MUSHROOM PATTIES

Published:1979-11 Issue:6 Volume:44 Page:1653-1657
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BRADSHAW J. G.,PEELER J. T.,TWEDT R. M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb09109.x/fullpdf

Reference25 articles.

1. THE EFFECT OF TEMPERATURE ON TOXIN FORMATION AND TOXIN STABILITY OF CLOSTRIDIUM BOTULINUM TYPE E IN DIFFERENT ENVIRONMENTS

2. HEAT RESISTANCE IN LIQUID EGGS OF SOME STRAINS OF THE GENUS SALMONELLAb

3. Temperature Effects on Botulinum A Toxin.

4. V.R. Dowell, and T.M. Hawkins, 1973 . Laboratory methods in anaerobic bacteriology. CDC Laboratory Manual, Publ. 77-8272, U.S. Dept. Health, Education, & Welfare, CDC, Atlanta, GA.

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