Title: Proteolytic Clostridium botulinum Growth at 12-48°C Simulating the Cooling of Cooked Meat: Development of a Predictive Model
Author(s): V.K. Juneja and H.M. Marks
Citation: Food Microbiology (1999) 16:583-592 Available online at http://www.idealibrary.com Article No. fmic.1999,270
Keywords: C. botulinum, Gompertz, Ratkowsky, growth model, cooling of cooked products
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