Use of Organic Acids for the Control of Clostridium perfringens in Cooked Vacuum-Packaged Restructured Roast Beef during an Alternative Cooling Procedure

Author: Sabah J. R.   Thippareddi H.   Marsden J. L.   Fung D. Y. C.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.66, Iss.8, 2003-08, pp. : 1408-1412

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