Clostridium botulinum: inhibition and inactivation in meat products | Clostridium botulinum: inhibicija i inaktivacija u proizvodima od mesa
2005
Vukovic, I., Fakultet veterinarske medicine, Beograd (Serbia). Katedra za higijenu i tehnologiju namirnica animalnog porekla
The paper presents major characteristics of neurotoxic clostridia, especially of proteolytic and non-proteolytic C. botulinum types, sources of meat contamination by clostridia, occurrence of botulism in Serbia and possibilities of inactivation and inhibition of C. botulinum in meat products.
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书目信息
页码
pp. 101-109
其它主题
Viande sechee; Jamon
语言
塞尔维亚
注释
Summaries (En, Sr)
3 graphs
3 tables
30 ref.
类型
Conference; Lit. Review; Summary
粮农组织大会
Medjunarodno savetovanje industrije mesa, 53, Vrnjacka Banja (Serbia), 13-15 Jun 2005
2009-03-15
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