Factors That Contribute to the Botulinal Safety of Reduced-Fat and Fat-Free Process Cheese Products

Author: Glass Kathleen A.   Johnson Eric A.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.67, Iss.8, 2004-08, pp. : 1687-1693

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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