Competitive inhibition of Clostridium botulinum type E by Bacillus species in a value-added seafood product packaged under a modified atmosphere

Author： Lyver A.   Smith J.P.   Austin J.   Blanchfield B.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.31, Iss.4, 1998-05, pp. : 311-319

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

Previous Menu Next

Abstract

Related content

Challenge studies withListeria monocytogenesin a value-added seafood product stored under modified atmospheres

By Lyver A.   Smith J.P.   Tarte I.   Farber J.M.   Nattress F.M.  

Food Microbiology, Vol. 15, Iss. 4, 1998-08 ,pp. : 379-389

Elsevier

Access to resources Recommend Favorite

Inhibition of germination and vegetative growth of Bacillus cereus T and Clostridium botulinum 62A spores by essential oils

By Chaibi A.   Ababouch L.H.   Belasri K.   Boucetta S.   Busta F.F.  

Food Microbiology, Vol. 14, Iss. 2, 1997-04 ,pp. : 161-174

Academic Press

Access to resources Recommend Favorite

Combined effects of ionizing-irradiation and different environments on Clostridium botulinum type E spores

By Lim Y.H.   Hamdy M.K.   Toledo R.T.  

International Journal of Food Microbiology, Vol. 89, Iss. 2, 2003-12 ,pp. : 251-263

Elsevier

Access to resources Recommend Favorite

Value-added benefits of technology: E-procurement and e-commerce related to the health care industry

By Smith Alan D.   Correa Joseph  

International Journal of Health Care Quality Assurance, Vol. 18, Iss. 6, 2005-10 ,pp. : 458-473

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

The isolation of Campylobacter spp. from modified atmosphere packaged foods

By Phillips Carol A.  

International Journal of Environmental Health Research, Vol. 8, Iss. 3, 1998-09 ,pp. : 215-221

Taylor & Francis Ltd

Access to resources Recommend Favorite