Heat resistance of Clostridium botulinum in acid ingredients and its significance for the safety of chilled foods
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | पुस्तक |
| भाषा: | English Dutch |
| प्रकाशित: |
Utrecht
Rijksuniversiteit te Utrecht
c1980.
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| विषय: |