Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes.
about
Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes.
description
1989 nî lūn-bûn
@nan
1989年の論文
@ja
1989年論文
@yue
1989年論文
@zh-hant
1989年論文
@zh-hk
1989年論文
@zh-mo
1989年論文
@zh-tw
1989年论文
@wuu
1989年论文
@zh
1989年论文
@zh-cn
name
Combined effect of water activ ...... ooked, vacuum-packed potatoes.
@en
Combined effect of water activ ...... ooked, vacuum-packed potatoes.
@nl
type
label
Combined effect of water activ ...... ooked, vacuum-packed potatoes.
@en
Combined effect of water activ ...... ooked, vacuum-packed potatoes.
@nl
prefLabel
Combined effect of water activ ...... ooked, vacuum-packed potatoes.
@en
Combined effect of water activ ...... ooked, vacuum-packed potatoes.
@nl
P2860
P1476
Combined effect of water activ ...... ooked, vacuum-packed potatoes.
@en
P2093
P2860
P304
P407
P577
1989-03-01T00:00:00Z