Effect of garlic oil or onion oil on toxin production by Cl. botulinum in meat slurry

J.C. de Wit, S.H.W. Notermans, W. Gorin, E.H. Kampelmacher

    Research output: Contribution to journalArticleAcademicpeer-review

    Original languageEnglish
    Pages (from-to)222-224
    JournalJournal of Food Protection
    Volume42
    Publication statusPublished - 1979

    Cite this