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Evaluation of factors involved in antibotulinal properties of pasteurized process cheese spreads  [1986]

Tanaka, N. Traisman, E. Plantinga, P. Finn, L. et al.

استعراض النص الكامل

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مواضيع أخرى

  • chlorure de sodium/ ph
  • higiene de los alimentos
  • sodium chloride/ ph
  • teneur en eau
  • contenido de humedad
  • toxine
  • fromage
  • CLOSTRIDIUM BOTULINUM
  • clostridium
  • hygiene des aliments
  • food hygiene
  • cheese
  • cloruro de sodio/ ph
  • queso
  • toxins
  • toxinas
  • SODIUM PHOSPHATE
  • moisture content

المجلة

Journal of food protection (USA)

الرقم التسلسلي المعياري الدولي (ردمد) : 0362-028X

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Other information

اللغة : English

النوع : Journal Article

In AGRIS since : 1987

Volume : 49

Issue : 7

Start Page : 526

End Page : 531

All titles :

" Evaluation of factors involved in antibotulinal properties of pasteurized process cheese spreads "