Growth of Clostridium sporogenes and Staphylococcus aureus at Different Temperatures in Cooked Corned Beef Made with Reduced Levels of Sodium Chloride

✍ Scribed by R. C. WHITING; R. C. BENEDICT; C. A. KUNSCH; D. BLALOCK

• Book ID: 108811114
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 559 KB
• Volume: 50
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1985.tb13387.x