de Jong, Aarieke E I <br/><br/>
Modeling growth of Clostridium perfringens in pea soup during cooling.  [electronic resource] 

 -  Risk analysis : an official publication of the Society for Risk Analysis  Feb 2005 
 - 61-73 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0272-4332 
<br/><br/><label>Standard No.: </label>10.1111/j.0272-4332.2005.00567.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Clostridium Infections--prevention & control<br/>Clostridium perfringens--metabolism<br/>Cold Temperature<br/>Colony Count, Microbial<br/>Consumer Product Safety<br/>Cooking<br/>Food<br/>Food Contamination<br/>Food Handling--methods<br/>Food Microbiology<br/>Foodborne Diseases<br/>Hydrogen-Ion Concentration<br/>Meat<br/>Meat Products--microbiology<br/>Models, Statistical<br/>Pisum sativum--metabolism<br/>Refrigeration<br/>Risk Assessment<br/>Temperature<br/>Time Factors