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Inactivation of Clostridium botulinum type E spores by high pressure processing
Authors: Reddy, NR Solomon, HM Fingerhut, GA Rhodehamel, EJ Balasubramaniam, VM Palaniappan, S
Citation: Nr. Reddy et al., Inactivation of Clostridium botulinum type E spores by high pressure processing, J FOOD SAF, 19(4), 1999, pp. 277-288
Comparison of margin of safety between sensory spoilage and onset of Clostridium botulinum toxin development during storage of modified atmosphere (MA)-packaged fresh marine cod fillets with MA-packaged aquacultured fish fillets
Authors: Reddy, NR Solomon, HM Rhodehamel, EJ
Citation: Nr. Reddy et al., Comparison of margin of safety between sensory spoilage and onset of Clostridium botulinum toxin development during storage of modified atmosphere (MA)-packaged fresh marine cod fillets with MA-packaged aquacultured fish fillets, J FOOD SAF, 19(3), 1999, pp. 171-183
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