Effect of irradiation temperature in the range--196 to 95C on the resistance of spores of Clostridium botulinum 33A in cooked beef.
- Published Article
Canadian journal of microbiology
- Publication Date
Feb 01, 1971
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This record was last updated on 06/14/2016 and may not reflect the most current and accurate biomedical/scientific data available from NLM.
The corresponding record at NLM can be accessed at https://www.ncbi.nlm.nih.gov/pubmed/4926793