Clostridium botulinum and the safety of refrigerated processed foods of extended durability / Michael W. Peck

By: Peck, Michael WCall Number: IF 34 (17) Material type: ArticleArticleSubject(s): FOOD SAFETY -- IFOnline resources: Click here to access online In: Trends in Food Science & Technology 8(6) 1997 : 186-192
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อาหารซู-ไวด์; อาหารปรุง-แช่แข็ง

REPREDs; Sous-vide food; Cook-chill food; Botulism; Clostridium botulinum

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