Factors that contribute to the botulinal safety of reduced-fat and fat-free process cheese products

Journal of Food Protection

Volumn 67, Issue 8, 2004, Pages 1687-1693

  Glass, Kathleen A ^a   Johnson, Eric A ^a  

^a UNIVERSITY OF WISCONSIN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CLOSTRIDIUM; CLOSTRIDIUM BOTULINUM;

EID: 4043099733     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-67.8.1687     Document Type: Article

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