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Huhtanen CN, Feinberg JI, Trenchard H, et al. Acid Enhancement of Clostridium botulinum Inhibition in Ham and Bacon Prepared with Potassium Sorbate and Sorbic Acid. J Food Prot. 1983;46(9):807-810doi: 10.4315/0362-028X-46.9.807.
Huhtanen, C. N., Feinberg, J. I., Trenchard, H., & Phillips, J. G. (1983). Acid Enhancement of Clostridium botulinum Inhibition in Ham and Bacon Prepared with Potassium Sorbate and Sorbic Acid. Journal of food protection, 46(9), 807-810. https://doi.org/10.4315/0362-028X-46.9.807
Huhtanen, C N, et al. "Acid Enhancement of Clostridium botulinum Inhibition in Ham and Bacon Prepared with Potassium Sorbate and Sorbic Acid." Journal of food protection vol. 46,9 (1983): 807-810. doi: https://doi.org/10.4315/0362-028X-46.9.807
Huhtanen CN, Feinberg JI, Trenchard H, Phillips JG. Acid Enhancement of Clostridium botulinum Inhibition in Ham and Bacon Prepared with Potassium Sorbate and Sorbic Acid. J Food Prot. 1983 Sep;46(9):807-810. doi: 10.4315/0362-028X-46.9.807. PMID: 30921946.
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