Evaluation of factors involved in antibotulinal properties of pasteurized process cheese spreads
1986
Tanaka, N.; Traisman, E.; Plantinga, P.; Finn, L.; Flom, W.; Meske, L.; Guggisberg, J.
[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]
[Journal of food protection (USA)]
1987/US/US1987_0.rdf
