Heat resistance of Clostridium botulinum in acid ingredients and its significance for the safety of chilled foods
| Príomhchruthaitheoir: | |
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| Formáid: | LEABHAR |
| Teanga: | English Dutch |
| Foilsithe / Cruthaithe: |
Utrecht
Rijksuniversiteit te Utrecht
c1980.
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| Ábhair: |