Salt as a preservative for foods
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1967.tb01319.x/fullpdf
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1. THE EFFECT OF TEMPERATURE ON TOXIN FORMATION AND TOXIN STABILITY OF CLOSTRIDIUM BOTULINUM TYPE E IN DIFFERENT ENVIRONMENTS
2. Bardsley, A.J. & Taylor, A.McM. (1960) B.F.M.I.R.A. Leatherhead, Res. Report No. 99.
3. THE SALT LIMITS AND THERMAL STABILITY OF A NEW SPECIES OF ANAEROBIC HALOPHILE
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