Evaluation of Factors Involved in Antibotulinal Properties of Pasteurized Process Cheese Spreads

J Food Prot. 1986 Sep;49(9):754. doi: 10.4315/0362-028X-49.9.754.

Authors

N Tanaka¹, E Traisman¹, P Plantinga¹, L Finn¹, W Flom¹, L Meske¹, J Guggisberg¹

Affiliation

¹ Food Research Institute and Department of Statistics, University of Wisconsin, Madison, Wisconsin 53706.

PMID: 30959673
DOI: 10.4315/0362-028X-49.9.754

No abstract available