Growth of Clostridium perfringens from spore inocula in cooked cured beef: Development of a predictive model

Innovative Food Science and Emerging Technologies

Volumn 2, Issue 4, 2001, Pages 289-301

  Juneja, V K ^a   Novak, J S ^a   Marks, H M ^b   Gombas, D E ^c  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

^c Nat Food Processors Assn   (United States)

Author keywords

Clostridium perfringens; Cooked cured meat; Cooling; Spore growth; Temperature

Indexed keywords

CLOSTRIDIUM PERFRINGENS;

EID: 0035605564     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(01)00050-9     Document Type: Article

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