"Levels and toxigenicity of Bacillus cereus and Clostridium perfringens from retail seafood" by Ronald G. Labbe

Selected Works of Ronald G. Labbe

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Levels and toxigenicity of Bacillus cereus and Clostridium perfringens from retail seafood

Journal of Food Protection (2008)

Ronald G. Labbe, University of Massachusetts - Amherst
T. Rahmati

Disciplines

Food Science

Publication Date

2008

Citation Information

Ronald G. Labbe and T. Rahmati. "Levels and toxigenicity of Bacillus cereus and Clostridium perfringens from retail seafood" Journal of Food Protection Vol. 71 (2008)
Available at: http://works.bepress.com/ronald_labbe/14/