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INDUSTRIAL CONTRIBUTORS TO THE FOOD RESEARCH INSTITUTE
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acid aflatoxin agar animals antibody antigen antitoxin Appl assay aw level bacteria Bacteriol Bergdoll botulinum type broth cancer carcinogens cell extract cheese chemical chromatography ciguatoxin Clostridium botulinum Clostridium perfringens coagulase concentrations containing culture filtrates cyclamate decreased Deibel detection determine developed diarrhea dose E. H. Marth effect entero enterotoxin production enzymes feeding fermented sausage fish flavus fluid food poisoning foodborne fraction germination glucose gram growth heat resistance histamine ileal loops increase incubation infection ingestion inhibited inoculated irradiated isolated Jour Journ laboratory liver meat medium method mice Microbiology milk mycotoxins nitrite obtained occurred ochratoxin organisms outbreaks patients peanuts perfringens pH values plates present procedure protein purified rabbit rats reported residues Salmonella samples sensitive serotypes sodium chloride solutes solvent species spores Staphylococcal Enterotoxin staphylococcal food poisoning Staphylococcus aureus strains sucrose temperature tested tetrodotoxin tion toxic toxin production trichinosis typhimurium tyramine vibrios water activity