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Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham

Microbial ToxinToxinologyBiochemistryMedicinePhysiologyReduced LevelsMicrobial EcologyToxicologyMicrobiologySodium NitriteMetabolismCooked HamNitrosative Stress