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1977•Journal of Food ProtectionOpen access

Effect of Low Temperatures on Growth of Clostridium botulinum Spores in Meat of the Blue Crab

Haim M. Solomon, Richard K. Lynt, Timothy Lilly, Donald A. Kautter

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Key concepts: Spore, Clostridium botulinum, Food science, Microbiology, Toxin, Strain (injury), Clostridium, Clostridiaceae

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Effect of Low Temperatures on Growth of Clostridium botulinum Spores in Meat of the Blue Crab — Research Paper | ScholarLens