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Potential for Growth of Nonproteolytic Types of Clostridium botulinum in Pasteurized Restructured Meat Products: A

J Simunovic1, J L Oblinger1, J P Adams1

  • 1Food Science and Human Nutrition Department, University of Florida, I.F.A.S., Gainesville, Florida 32611.

Journal of Food Protection
|April 4, 2019
PubMed

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