ShareASSESSMENT OF THE RISK OF BOTULISM FROM VACUUM-PACKAGED RAW FISH: A REVIEW.
Author(s) : EYLES M. J., WARTH A. D.
Type of article: Article
Summary
PRESENCE OF CLOSTRIDIUM BOTULINUM IN FISH AND FISH PRODUCTS. GROWTH AT LOW TEMPERATURE. TOXIN DEVELOPMENT AND PRODUCTION IN VACUUM-PACKAGED RAW FISH. TOXIN CONTENTS AND MAN'S SENSITIVENESS. DESTRUCTION OF TOXINS BY COOKING. ASSESSMENT OF RISK. (Bull. CNRS, FR., 82-340-6335.
Details
- Original title: ASSESSMENT OF THE RISK OF BOTULISM FROM VACUUM-PACKAGED RAW FISH: A REVIEW.
- Record ID : 1983-0575
- Languages: English
- Source: Food Technol. Aust. - vol. 33 - n. 11
- Publication date: 1981
Links
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Indexing
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Themes:
Packaging;
Fish and fish product - Keywords: Microbiology; Botulism; Vacuum; Toxin; Fish; Packaging
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