Influence of NaCl content and cooling rate on outgrowth of Clostridium perfringens spores in cooked ham and beef

Journal of Food Protection

Volumn 66, Issue 9, 2003, Pages 1599-1603

  Zaika, Laura L ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; CLOSTRIDIUM PERFRINGENS;

EID: 0141461828     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-66.9.1599     Document Type: Article

References (26)

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