Survival and Outgrowth of Clostridium botulinum Type E Spores in Smoked Fish

Survival and Outgrowth of Clostridium botulinum Type E Spores in Smoked Fish

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Veröffentlicht in:Applied Microbiology 1968-01, Vol.16 (1), p.133-137
Hauptverfasser: Christiansen, L N, Deffner, J, Foster, E M, Sugiyama, H
Format: Artikel
Sprache:eng
Schlagworte:
Clostridium botulinum - growth & development
Clostridium botulinum - isolation & purification
Fish Products
Food Microbiology
Hot Temperature
Sodium Chloride - pharmacology
Spores - growth & development
Toxins, Biological - biosynthesis
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container_end_page 137
container_issue 1
container_start_page 133
container_title Applied Microbiology
container_volume 16
creator Christiansen, L N
Deffner, J
Foster, E M
Sugiyama, H
description Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit StumbleUpon Twitter current issue Spotlights in the Current Issue AEM About AEM Subscribers Authors Reviewers Advertisers Inquiries from the Press Permissions & Commercial Reprints ASM Journals Public Access Policy AEM RSS Feeds 1752 N Street N.W. • Washington DC 20036 202.737.3600 • 202.942.9355 fax • journals@asmusa.org Print ISSN: 0099-2240 Online ISSN: 1098-5336 Copyright © 2014 by the American Society for Microbiology.   For an alternate route to AEM .asm.org, visit: AEM       
doi_str_mv 10.1128/AEM.16.1.133-137.1968
format Article
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source American Society for Microbiology; MEDLINE; PubMed Central
subjects Clostridium botulinum - growth & development
Clostridium botulinum - isolation & purification
Fish Products
Food Microbiology
Hot Temperature
Sodium Chloride - pharmacology
Spores - growth & development
Toxins, Biological - biosynthesis
title Survival and Outgrowth of Clostridium botulinum Type E Spores in Smoked Fish
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