A mathematical model has been developed by scientists in Denmark to control the risk from Clostridium botulinum in certain foods.
The tool could be used in development or reformulation of fresh and lightly preserved seafood and poultry products that
A mathematical model has been developed by scientists in Denmark to control the risk from Clostridium botulinum in certain foods.
The tool could be used in development or reformulation of fresh and lightly preserved seafood and poultry products that
