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Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham.
storage conditions. Health Topics: Botulism Botulisme Botulisme Service: Pathogènes alimentaires Voedselpathogenen Foodborne pathogens Manuscript versions: DOI: https://doi.org/10.1016/j.ijfoodmicro.2020.108853 ...