Clostridium botulinum and the safety of refrigerated processed foods of extended durability / Michael W. Peck
Call Number: IF 34 (17) Material type: ArticleSubject(s): FOOD SAFETY -- IFOnline resources: Click here to access online In: Trends in Food Science & Technology 8(6) 1997 : 186-192No physical items for this record
อาหารซู-ไวด์; อาหารปรุง-แช่แข็ง
REPREDs; Sous-vide food; Cook-chill food; Botulism; Clostridium botulinum
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