Growth and Toxin Production of Proteolytic Clostridium botulinum in Aseptically Steamed Rice Products at pH 4.6 to 6.8, Packed under Modified Atmosphere, Using a Deoxidant Pack

Author: Kimura Bon   Kimura Ryusuke   Fukaya Tetsuya   Sakuma Kinya   Miya Satoko   Fujii Tateo  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.71, Iss.3, 2008-03, pp. : 468-472

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