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

Author: Crandall Allison D.   Winkowski Karen   Montville Thomas J.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.57, Iss.2, 1994-02, pp. : 104-107

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