Inhibitory Potential of Four-Carbon Dicarboxylic Acids on Clostridium botulinum Spores in an Uncured Turkey Product | Citedby Results | Journal of Food Protection

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Inhibitory Potential of Four-Carbon Dicarboxylic Acids on Clostridium botulinum Spores in an Uncured Turkey Product

J Food Prot (1994) 57 (8): 679–683.

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