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The effect of temperature on toxin formation and toxin stability of clostridium botulinum, type E, in different environments
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1966 (English)In: Canadian Journal of Microbiology, Vol. 12, no 2, p. 385-394Article in journal (Refereed)
Place, publisher, year, edition, pages
1966. Vol. 12, no 2, p. 385-394
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
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Food Science
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URN: urn:nbn:se:ri:diva-8420OAI: oai:DiVA.org:ri-8420DiVA, id: diva2:966291
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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