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Journal of Food Protection|March 15, 2019
Effect of Low Temperatures on Growth of Nonproteolytic Clostridium botulinum Types B and F and Proteolytic Type G in Crabmeat and Broth 1H M Solomon, D A Kautter, R K LyntJournal of Food Protection|February 9, 2019
Effect of Low Temperatures on Growth of Clostridium botulinum Spores in Meat of the Blue CrabH M Solomon, R K Lynt, T Lilly, et al.Journal of Food Protection|March 1, 2019
Toxin Production by Clostridium botulinum in Shelf-Stable Pasteurized Process Cheese SpreadsD A Kautter, T Lilly, R K Lynt, et al.Journal of Food Protection|March 7, 2019
Evaluation of the Botulism Hazard from Nitrogen-Packed SandwichesD A Kautter, R K Lynt, T Lilly, et al.Applied Microbiology|February 1, 1971
Antigenic relationships among the proteolytic and nonproteolytic strains of Clostridium botulinumH M Solomon, R K Lynt, D A Kautter, et al.Applied Microbiology|October 1, 1974
Incidence of Clostridium botulinum in crabmeat from the blue crabD A Kautter, A J Leblanc, A J LeBlanc AJ+LEBLANC, et al.Pageof 1