Influence of NaCl Content and Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ham and Beef (Q79076993)
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scientific article published on 01 September 2003
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Influence of NaCl Content and Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ham and Beef |
scientific article published on 01 September 2003 |
Statements
Influence of NaCl content and cooling rate on outgrowth of Clostridium perfringens spores in cooked ham and beef (English)
Influence of NaCl Content and Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ham and Beef (English)
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Clostridium perfringens
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1 September 2003
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64
732
U.S. Department of Agriculture, Food Safety and Inspection Service.
1999
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