Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked meat

Author: Juneja V.K.   Whiting R.C.   Marks H.M.   Snyder O.P.  

Publisher: Elsevier

ISSN: 0740-0020

Source: Food Microbiology, Vol.16, Iss.4, 1999-08, pp. : 335-349

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Abstract