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]

By: Contributor(s): Producer: 20060207Description: 112-7 p. digitalISSN:
  • 0362-028X
Subject(s): Online resources: In: Journal of food protection vol. 69
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

There are no comments on this title.

to post a comment.