Effect of spices and organic acids on the growth of Clostridium perfringens during cooling of cooked ground beef

Journal of Food Protection

Volumn 67, Issue 9, 2004, Pages 1840-1847

  Sabah, J R ^a   Juneja, V K ^a   Fung, D Y C ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALLIUM SATIVUM; ANIMALIA; BACTERIA (MICROORGANISMS); BOS TAURUS; CLOSTRIDIUM; CLOSTRIDIUM PERFRINGENS; ORIGANUM VULGARE; SYZYGIUM AROMATICUM;

EID: 4444273041     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-67.9.1840     Document Type: Article

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