Factors Affecting the Production of Bacterial Food Poisoning Toxins
1971; Wiley; Volume: 34; Issue: 1 Linguagem: Inglês
10.1111/j.1365-2672.1971.tb02277.x
ISSN2056-5232
Autores Tópico(s)Fermentation and Sensory Analysis
ResumoJournal of Applied BacteriologyVolume 34, Issue 1 p. 181-197 (Symposium on Microbial Changes in Foods: Paper XIV) Factors Affecting the Production of Bacterial Food Poisoning Toxins A. C. Baird-Parker, A. C. Baird-Parker Unilever Research Laboratory Colworth/Welwyn, Colworth House, Sharnbrook, Bedford, EnglandSearch for more papers by this author A. C. Baird-Parker, A. C. Baird-Parker Unilever Research Laboratory Colworth/Welwyn, Colworth House, Sharnbrook, Bedford, EnglandSearch for more papers by this author First published: March 1971 https://doi.org/10.1111/j.1365-2672.1971.tb02277.xCitations: 20AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat 8. References Anderson, P. H. R. & Stone, D. M. (1955). Staphylococcal food poisoning associated with spraydried milk. J. Hyg., Camb. 53, 387. 10.1017/S0022172400000899 PubMedWeb of Science®Google Scholar Armijo, R., Henderson, D. 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