Survival and Outgrowth of Clostridium botulinum Type E Spores in Smoked Fish

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Characterization of Clostridium botulinum spores and its toxin in honey

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Thermal inactivation of nonproteolytic Clostridium botulinum type E spores in model fish media and in vacuum-packaged hot-smoked fish products.

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Isolation of Clostridium botulinum type E from Cayuga Lake fish.

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Comparative dose-survival curves of representative Clostridium botulinum type F spores with type A and B spores.

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ژورنال

عنوان ژورنال: Applied Microbiology

سال: 1968

ISSN: 0003-6919

DOI: 10.1128/am.16.1.133-137.1968