Byrne, B <br/><br/>
Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll.  [electronic resource] 

 -  Food microbiology  Dec 2006 
 - 803-8 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0740-0020 
<br/><br/><label>Standard No.: </label>10.1016/j.fm.2006.02.002  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bacillus cereus--growth & development<br/>Clostridium perfringens--growth & development<br/>Colony Count, Microbial<br/>Consumer Product Safety<br/>Food Contamination--analysis<br/>Food Preservation--methods<br/>Hot Temperature<br/>Humans<br/>Meat Products--microbiology<br/>Spores, Bacterial--growth & development<br/>Swine<br/>Time Factors