Storage Stability of Clostridium botulinum Toxin and Spores in Processed Cheese

Storage Stability of Clostridium botulinum Toxin and Spores in Processed Cheese

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Veröffentlicht in:Applied Microbiology 1965-11, Vol.13 (6), p.1014-1022
Hauptverfasser: Grecz, N, Wagenaar, R O, Dack, G M
Format: Artikel
Sprache:eng
Schlagworte:
Cheese
Clostridium botulinum
Food Microbiology
In Vitro Techniques
Spores
Temperature
Toxins, Biological
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container_title Applied Microbiology
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creator Grecz, N
Wagenaar, R O
Dack, G M
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.13.6.1014-1022.1965
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source American Society for Microbiology; MEDLINE; PubMed Central
subjects Cheese
Clostridium botulinum
Food Microbiology
In Vitro Techniques
Spores
Temperature
Toxins, Biological
title Storage Stability of Clostridium botulinum Toxin and Spores in Processed Cheese
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