The Relationship Between Botulinal Toxin Production and Spoilage of Fresh Tomatoes Held at 13 and 23°C Under Passively Modified and Controlled Atmospheres and Air.

Hotchkiss, Joseph H; Banco, Michael J; Busta, Frank F; Genigeorgis, Constantin A; Kociba, Richard; Rheaume, Lisa; Smoot, Les A; Schuman, James D; Sugiyama, Hiroshi

Hotchkiss, Joseph H; Banco, Michael J; Busta, Frank F; Genigeorgis, Constantin A; Kociba, Richard; Rheaume, Lisa; Smoot, Les A; Schuman, James D; Sugiyama, Hiroshi.

Affiliation

Hotchkiss JH; Institute of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14853.

J Food Prot ; 55(7): 522-527, 1992 Jul.

Article in En | MEDLINE | ID: mdl-31071903

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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Prot Year: 1992 Document type: Article Country of publication: United States

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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Prot Year: 1992 Document type: Article Country of publication: United States