The effect of curing and processing parameters on the survival and growth of clostridium botulinum in cured meat and fish

Bibliographic Details
Main Author:	Rhodes, A. C.
Published:	University of Reading 1979
Subjects:	664
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.470337

id	ndltd-bl.uk-oai-ethos.bl.uk-470337
record_format	oai_dc
spelling	ndltd-bl.uk-oai-ethos.bl.uk-4703372017-12-24T16:50:06ZThe effect of curing and processing parameters on the survival and growth of clostridium botulinum in cured meat and fishRhodes, A. C.1979664University of Readinghttp://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.470337Electronic Thesis or Dissertation
collection	NDLTD
sources	NDLTD
topic	664
spellingShingle	664 Rhodes, A. C. The effect of curing and processing parameters on the survival and growth of clostridium botulinum in cured meat and fish
author	Rhodes, A. C.
author_facet	Rhodes, A. C.
author_sort	Rhodes, A. C.
title	The effect of curing and processing parameters on the survival and growth of clostridium botulinum in cured meat and fish
title_short	The effect of curing and processing parameters on the survival and growth of clostridium botulinum in cured meat and fish
title_full	The effect of curing and processing parameters on the survival and growth of clostridium botulinum in cured meat and fish
title_fullStr	The effect of curing and processing parameters on the survival and growth of clostridium botulinum in cured meat and fish
title_full_unstemmed	The effect of curing and processing parameters on the survival and growth of clostridium botulinum in cured meat and fish
title_sort	effect of curing and processing parameters on the survival and growth of clostridium botulinum in cured meat and fish
publisher	University of Reading
publishDate	1979
url	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.470337
work_keys_str_mv	AT rhodesac theeffectofcuringandprocessingparametersonthesurvivalandgrowthofclostridiumbotulinumincuredmeatandfish AT rhodesac effectofcuringandprocessingparametersonthesurvivalandgrowthofclostridiumbotulinumincuredmeatandfish
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The effect of curing and processing parameters on the survival and growth of clostridium botulinum in cured meat and fish

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