Clostridium botulinum and the safety of refrigerated processed foods of extended durability

Trends in Food Science and Technology

Volumn 8, Issue 6, 1997, Pages 186-192

  Peck, Michael W ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; CANNING; DURABILITY; FOOD PRESERVATION; FOOD PRODUCTS; HEATING; LAWS AND LEGISLATION; QUALITY ASSURANCE; REFRIGERATION; THERMAL EFFECTS; VACUUM APPLICATIONS;

ANAEROBIC BACTERIA; ANAEROBIC CONDITION; CLOSTRIDIUM BOTULINUM; PRODUCT SAFETY; SHELF LIFE;

FOOD STORAGE;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM;

EID: 0031171212     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0924-2244(97)01027-3     Document Type: Review

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