Influence of water activity and storage conditions on survival and growth of proteolytic Clostridium botulinum in peanut spread

Food Microbiology

Volumn 17, Issue 1, 2000, Pages 53-61

  Clavero, M R S ^a   Brackett, R E ^a   Beuchat, L R ^a   Doyle, M P ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AROMA; BACTERIAL GROWTH; BACTERIAL SPORE; BACTERIAL TOXIN; COLONY FORMING UNIT; FOOD STORAGE; MUCOR; OXIDATION REDUCTION POTENTIAL; PEANUT SPREAD; PENICILLIUM; PH; SURVIVAL;

ARACHIS HYPOGAEA; BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM; MUCOR; PENICILLIUM;

EID: 0034141974     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1999.0292     Document Type: Article

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