Labadie, J <br/><br/>
[Effect of heating beef at 55 degrees C on the growth of Clostridium perfringens and Staphylococcus aureus].  [electronic resource] 

 -  Zentralblatt fur Bakteriologie, Mikrobiologie und Hygiene. 1. Abt. Originale B, Hygiene  Jan 1984 
 - 542-50 p.  digital 
<br/><br/> Publication Type: English Abstract; Journal Article 
<br/><br/><label>ISSN: </label>0174-3015 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Clostridium perfringens--growth & development<br/>Food Contamination<br/>Food Microbiology<br/>Hot Temperature<br/>Meat<br/>Refrigeration<br/>Spores, Bacterial--growth & development<br/>Staphylococcus aureus--growth & development