| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9441972 | Food Microbiology | 2005 | 5 Pages |
Abstract
The relevance of the presence of sulphite-reducing Clostridium spores for the manufacture of various meat products is discussed. It is recommended that determination of the Clostridium strains present is carried out and their properties investigated in relation to the manufacture of meat products, since some of the strains may be potentially pathogenic and/or able to spoil products.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Jacques H. Houben,