| 000 | 01637 a2200469 4500 | ||
|---|---|---|---|
| 005 | 20250514222505.0 | ||
| 264 | 0 | _c20050607 | |
| 008 | 200506s 0 0 eng d | ||
| 022 | _a0272-4332 | ||
| 024 | 7 |
_a10.1111/j.0272-4332.2005.00567.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _ade Jong, Aarieke E I | |
| 245 | 0 | 0 |
_aModeling growth of Clostridium perfringens in pea soup during cooling. _h[electronic resource] |
| 260 |
_bRisk analysis : an official publication of the Society for Risk Analysis _cFeb 2005 |
||
| 300 |
_a61-73 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aClostridium Infections _xprevention & control |
| 650 | 0 | 4 |
_aClostridium perfringens _xmetabolism |
| 650 | 0 | 4 | _aCold Temperature |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 | _aConsumer Product Safety |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 | _aFood |
| 650 | 0 | 4 | _aFood Contamination |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 | _aFoodborne Diseases |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 | _aMeat |
| 650 | 0 | 4 |
_aMeat Products _xmicrobiology |
| 650 | 0 | 4 | _aModels, Statistical |
| 650 | 0 | 4 |
_aPisum sativum _xmetabolism |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 | _aRisk Assessment |
| 650 | 0 | 4 | _aTemperature |
| 650 | 0 | 4 | _aTime Factors |
| 700 | 1 | _aBeumer, Rijkel R | |
| 700 | 1 | _aZwietering, Marcel H | |
| 773 | 0 |
_tRisk analysis : an official publication of the Society for Risk Analysis _gvol. 25 _gno. 1 _gp. 61-73 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.0272-4332.2005.00567.x _zAvailable from publisher's website |
| 999 |
_c15458825 _d15458825 |
||