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

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

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

International Association for Food Protection

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Psychrotrophic Clostridia Causing Spoilage in Cooked Meat and Poultry Products

By Kalinowski Robin M.   Tompkin R. Bruce  

Journal of Food Protection, Vol. 62, Iss. 7, 1999-07 ,pp. : 766-772

International Association for Food Protection

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Risk Assessment for Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products

By Golden Neal J.   Crouch Edmund A.   Latimer Heejeong   Kadry Abdel-Razak   Kause Janell  

Journal of Food Protection, Vol. 72, Iss. 7, 2009-07 ,pp. : 1376-1384

International Association for Food Protection

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Assessment of Mathematical Models for Predicting Staphylococcus aureus Growth in Cooked Meat Products

By Castillejo-Rodríguez A. M.   Gimeno R. M. García   Cosano G. Zurera   Alcalá E. Barco   Pérez M. R. Rodríguez  

Journal of Food Protection, Vol. 65, Iss. 4, 2002-04 ,pp. : 659-665

International Association for Food Protection

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Rapid Fluorometric Analysis of Acid Phosphatase Activity in Cooked Poultry Meat

By Davis Carl E.   Townsend William E.  

Journal of Food Protection, Vol. 57, Iss. 12, 1994-12 ,pp. : 1094-1097

International Association for Food Protection

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