Screening for Clostridium botulinum type A, B, and E in cooked chilled foods containing vegetables and raw material using polymerase chain reaction and molecular probes - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Food Protection Year : 2001

Screening for Clostridium botulinum type A, B, and E in cooked chilled foods containing vegetables and raw material using polymerase chain reaction and molecular probes

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hal-02675952 , version 1 (31-05-2020)

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  • HAL Id : hal-02675952 , version 1
  • PRODINRA : 58464

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Arlette Braconnier, Veronique Broussolle, S. Perelle, P. Fach, C. Nguyen-The, et al.. Screening for Clostridium botulinum type A, B, and E in cooked chilled foods containing vegetables and raw material using polymerase chain reaction and molecular probes. Journal of Food Protection, 2001, 64 (2), pp.201-207. ⟨hal-02675952⟩
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