Effect of Initial O2 and CO2 and Low-Dose Irradiation on Toxin Production by Clostridium botulinum in MAP Fresh Pork

Anne D Lambert1, James P Smith1, Karen L Dodds2

  • 1McGill University, Department of Food Science & Agricultural Chemistry, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, H9X 1C0.

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