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3. Growth and toxigenesis of Clostridium botulinum type E in fishes packed under modified atmospheres;Baker;International Journal of Food Microbiology,1990
4. NAC (1990) Hazard Analysis and Critical Control Point System, HACCP Working Group of the National Advisory Committee on Microbiological Criteria for Foods, USDA/FSIS, Room 3175, South Ag. Building, Washington, DC 20250
5. NFPA (1989) NFPA Bulletin 42-L Guidelines for the Development, Production, Distribution and Handling of Refrigerated Foods, Microbiology and Food Safety Committee, National Food Processors Association, 1401 New York Avenue, NW, Washington, DC, 20005