Bacteria Associated with Processed Crawfish and Potential Toxin Production by Clostridium botulinum Type E in Vacuum Packaged and Aerobically Packaged Crawfish Tails

Author: Lyon W. J.   Reddmann C. S.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.63, Iss.12, 2000-12, pp. : 1687-1696

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