Inhibition of Non-proteolytic Clostridium botulinum with Lactic Acid Bacteria in Extended Shelf-Life Cook-Chill Soups

Rodgers, S., Peiris, P., Kailasapathy, K. and Cox, J. (2003) Inhibition of Non-proteolytic Clostridium botulinum with Lactic Acid Bacteria in Extended Shelf-Life Cook-Chill Soups Food Biotechnology, 17 (1). pp. 39-52. ISSN 1532-4249

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Item Type: Journal article
Subjects: D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science > D640 Food and Beverages for the Consumer
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science > D630 Food and Beverage Production
DOI (a stable link to the resource): 10.1081/FBT-120019983
Faculties: Faculty of Education and Sport > School of Service Management
Depositing User: Mrs Mercedita Hoare
Date Deposited: 30 Oct 2007
Last Modified: 18 Jun 2010 11:33
URI: http://eprints.brighton.ac.uk/id/eprint/2835

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