Influence of reduced levels or suppression of sodium nitrite on the growth of psychrotrophic Clostridium botulinum group II type B in cooked ham and frankfurters

Influence of reduced levels or suppression of sodium nitrite on the growth of psychrotrophic Clostridium botulinum group II type B in cooked ham and frankfurters
Sarah Lebrun, Bastien Fremaux, Tom Van Nieuwenhuysen, Sébastien Crevecoeur, Raphaël Vanleyssem, Sarah Denayer, Gilles Nassy, Georges Daube, Antoine Clinquart