Title: Influence of Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ground Beef
Author(s): V.K. Juneja, O.P. Snyder, Jr. and M.L. Cygnarowicz-Provost
Citation: Journal of Food Protection (1994) 57(12):1063-1067
Keywords: C. perfringens, spres, beef, cooling rate
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