Impact of Cooking, Cooling, and Subsequent Refrigeration on the Growth or Survival of Clostridium perfringens in Cooked Meat and Poultry Products

Author: Kalinowski Robin M.   Tompkin R. Bruce   Bodnaruk Peter W.   Pruett W. Payton  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.66, Iss.7, 2003-07, pp. : 1227-1232

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