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Inability of Pediococcus pentosaceus to Inhibit Clostridium botulinum in
<i>sous vide</i>
Beef With Gravy at 4 and 10°C

Inability of Pediococcus pentosaceus to Inhibit Clostridium botulinum in sous vide Beef With Gravy at 4 and 10°C

CRANDALL, ALLISON D.; WINKOWSKI, KAREN; MONTVILLE, THOMAS J.

期刊名称Journal of Food Protection
作者CRANDALL, ALLISON D.; WINKOWSKI, KAREN; MONTVILLE, THOMAS J.
卷第57卷
期第2期
印刷ISSN0362-028X
文件大小1530.74KB
发表时间1994-02
DOI10.4315/0362-028x-57.2.104
页码104-107

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