Prevalence of Clostridium botulinum in Semipreserved Meat Products
AUTOR(ES)
Abrahamsson, Kerstin
RESUMO
Samples of semipreserved meat products were taken, and 372 were examined for Clostridium botulinum. Five samples contained type A and one sample type B.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=377220Documentos Relacionados
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