Title: Growth of Clostridium sporogenes and Stapholococcus aureus at Different Temperatures in Cooked Corned Beef Made with Reduced Levels of Sodium Chloride
Author(s): R.C. Whiting, R.C. Benedict, C.A. Kunsch and D. Blalock
Citation: Journal of Food Science (1985) 50:304-307
Keywords:
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