Art
J-GLOBAL ID：200902093842793203
Reference number：87A0509496
The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry.
低温殺菌した豚肉スラリー中のA型ボツリヌス菌の増殖速度と増殖範囲に対する塩化ナトリウムと温度の影響
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Author (3)：
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Material：
Volume：
62
Issue：
6
Page：
479-490
Publication year：
Jun. 1987
JST Material Number：
A0635A
ISSN：
0021-8847
CODEN：
JABAA
Document type：
Article
Article type：
原著論文
Country of issue：
United Kingdom (GBR)
Language：
ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Food contamination
, Microorganism test methods
Terms in the title (7)：
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Keywords automatically extracted from the title.
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