Conditions Associated with Clostridium sporogenes Growth as a Surrogate for Clostridium botulinum in Non-thermally Processed Canned Butter
Shelf-stable canned butter is currently available in retail stores, and many home-preservationists promote home-canning of butter. Non-cultured butter is a low-acid canned food, which would presumably require thermal processing. The lack of a thermal process step in canned butter products raises que...
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| Format: | Others |
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BYU ScholarsArchive
2010
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| Online Access: | https://scholarsarchive.byu.edu/etd/2447 https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=3446&context=etd |