Growth of Proteolytic Clostridium botulinum in Process Cheese Products: I. Data Acquisition for Modeling the Influence of pH, Sodium Chloride, Emulsifying Salts, Fat Dry Basis, and Temperature

Author: Ter Steeg Pieter F.   Cuppers Henk G. A. M.   Hellemons Johan C.   Rijke Guus  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.58, Iss.10, 1995-10, pp. : 1091-1099

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