(Q43637587)
Statements
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Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin (English)
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M Lindström
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M Mokkila
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E Skyttä
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E Hyytiä-Trees
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L Lähteenmäki
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S Hielm
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R Ahvenainen
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H Korkeala
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1 June 2001
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64
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6
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838-844
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Identifiers
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