Combined Effect of Water Activity and pH on Inhibition of Toxin Production by Clostridium botulinum in Cooked, Vacuum-Packed Potatoes
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=202964Documentos Relacionados
- Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes.
- Effect of water activity and pH on growth and toxin production by Clostridium botulinum type G.
- Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”
- Physiology of Toxin Production by Clostridium botulinum Types A and B: III. Effect of pH and Temperature During Incubation on Growth, Autolysis, and Toxin Production
- Effect of Potassium Sorbate on Salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in Cooked, Uncured Sausage