Influence of Four Retail Food Service Cooling Methods on the Behavior of Clostridium perfringens ATCC 10388 in Turkey Roasts following Heating to an Internal Temperature of 74°C

Author： Olds D. A.   Mendonca A. F.   Sneed J.   Bisha B.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.69, Iss.1, 2006-01, pp. : 112-117

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