Interactive Effects of Temperature, Initial pH, Sodium Chloride, and Sodium Pyrophosphate on the Growth Kinetics of Clostridium perfringens

Author: Juneja Vuay K.   Marmer Benne S.   Phillips John G.   Palumbo Samuel A.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.59, Iss.9, 1996-09, pp. : 963-968

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