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6 in total

1. Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes.

Authors: K L Dodds
Journal: Appl Environ Microbiol Date: 1989-03 Impact factor: 4.792

2. Interaction of pH and NaCl on culture density of Clostridium botulinum 62A.

Authors: T J Montville
Journal: Appl Environ Microbiol Date: 1983-10 Impact factor: 4.792

3. Factors influencing Clostridium botulinum spore germination, outgrowth, and toxin formation in acidified media.

Authors: D M Wong; K E Young-Perkins; R L Merson
Journal: Appl Environ Microbiol Date: 1988-06 Impact factor: 4.792

Review 4. Laboratory diagnostics of botulism.

Authors: Miia Lindström; Hannu Korkeala
Journal: Clin Microbiol Rev Date: 2006-04 Impact factor: 26.132

5. Dependence of Clostridium botulinum gas and protease production on culture conditions.

Authors: T J Montville
Journal: Appl Environ Microbiol Date: 1983-02 Impact factor: 4.792

6. Study on Potential Clostridium Botulinum Growth and Toxin Production in Parma Ham.

Authors: Giuseppe Merialdi; Mattia Ramini; Giovanni Parolari; Silvana Barbuti; Maria Angela Frustoli; Roberta Taddei; Stefano Pongolini; Paolo Ardigò; Paolo Cozzolino
Journal: Ital J Food Saf Date: 2016-04-19

6 in total