A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages

  1. Hospital, X.F.
  2. Hierro, E.
  3. Stringer, S.
  4. Fernández, M.
Journal:
International Journal of Food Microbiology

ISSN: 1879-3460,  0168-1605

Year of publication: 2016

Volume: 218

Pages: 66-70

Type: Article

DOI: 10.1016/J.IJFOODMICRO.2015.11.009 GOOGLE SCHOLAR
Data source: Scopus