Bacteriological studies relating to thermal processing of canned meats; viability of spores of a putrefactive anaerobic bacterium in canned meat after prolonged incubation

Autor:	C E, GROSS, C, VINTON, S, MARTIN
Rok vydání:	2010
Předmět:	Spores Bacterial Bacteria Anaerobic Meat Postmortem Changes Bacteriology Household Articles
Zdroj:	Food research. 11(5)
ISSN:	0095-974X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::783c19e4281d2a92c041e1dec8cb1a6b https://pubmed.ncbi.nlm.nih.gov/20275417 Zobrazit plný text záznamu