Open AccessCooling meat products in foodservice: time, temperature, and growth of Clostridium perfringens ATCC 10388
Author(s) -
David A. Olds
Publication year - 2020
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31274/rtd-20200817-14
Subject(s) - clostridium perfringens , food science , microbiology and biotechnology , biology , bacteria , genetics