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 by Lebrun, S., Van Nieuwenhuysen, T., Crèvecoeur, S., Vanleyssem, R., Thimister, J., Denayer, S., Jeuge, S., Daube, G., Clinquart, A., Fremaux, B.

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