Related content

Growth and Sporulation Potential of Clostridium perfringens in Aerobic and Vacuum-Packaged Cooked Beef

By Juneja V. K.   Marmer B. S.   Miller A. J.  

Journal of Food Protection, Vol. 57, Iss. 5, 1994-05 ,pp. : 393-398

International Association for Food Protection

Access to resources Recommend Favorite

Evaluation of a Predictive Model for Clostridium perfringens Growth during Cooling

By Smith Sarah   Schaffner Donald W.  

Journal of Food Protection, Vol. 67, Iss. 6, 2004-06 ,pp. : 1133-1137

International Association for Food Protection

Access to resources Recommend Favorite

Effects of Chilling Rate on Outgrowth of Clostridium perfringens Spores in Vacuum-Packaged Cooked Beef and Pork

By Danler Robert J.   Boyle Elizabeth A. E.   Kastner Curtis L.   Thippareddi Harshavardhan   Fung Daniel Y. C.   Phebus Randall K.  

Journal of Food Protection, Vol. 66, Iss. 3, 2003-03 ,pp. : 501-503

International Association for Food Protection

Access to resources Recommend Favorite

Optimizing Sporulation of Clostridium perfringens

By de Jong A. E. I.   Beumer R. R.   Rombouts F. M.  

Journal of Food Protection, Vol. 65, Iss. 9, 2002-09 ,pp. : 1457-1462

International Association for Food Protection

Access to resources Recommend Favorite

Shelf Life and Toxin Development by Clostridium botulinum during Storage of Modified-Atmosphere-Packaged Fresh Aquacultured Salmon Fillets

By Reddy N. R.   Solomon H. M.   Yep H.   Roman M. G.   Rhodehamel E. J.  

Journal of Food Protection, Vol. 60, Iss. 9, 1997-09 ,pp. : 1055-1063

International Association for Food Protection

Access to resources Recommend Favorite