The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1987.tb02680.x/fullpdf
Reference38 articles.
1. Prevalence of Clostridium botulinum in semipreserved meat products;Abrahamsson;Applied Microbiology,1971
2. Physiology of toxin production by Clostridium botulinum types A & B. I. Growth, autolysis & toxin production;Bonventre;Journal of Bacteriology,1960
3. Temperature function integration and the development and metabolism of poultry spoilage bacteria;Daud;Applied and Environmental Microbiology,1978
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