Effect of Sodium Nitrite and Temperature on Toxinogenesis by Clostridium botulinum in Perishable Cooked Meats Vacuum - Packed in Air - Impermeable Plastic Pouches

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Material type: Text

TextPublication details: February 1967Description: 100 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		21;2	Available		JA04764

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