Olds, D A <br/><br/>
Influence of four retail food service cooling methods on the behavior of Clostridium perfringens ATCC 10388 in turkey roasts following heating to an internal temperature of 74 degrees C.  [electronic resource] 

 -  Journal of food protection  Jan 2006 
 - 112-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>0362-028X 
<br/><br/><label>Standard No.: </label>10.4315/0362-028x-69.1.112  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Clostridium perfringens--growth & development<br/>Colony Count, Microbial<br/>Consumer Product Safety<br/>Food Contamination--analysis<br/>Food Handling--methods<br/>Food Packaging<br/>Food Services--standards<br/>Humans<br/>Meat--microbiology<br/>Temperature<br/>Turkeys<br/>Vacuum