RELATION OF FINAL INTERNAL TEMPERATURE TO Clostridium perfringens DESTRUCTION IN BEEF LOAVES COOKED IN A CROCKERY POT OR CONVENTIONAL OVEN

✍ Scribed by ALICE DITTMER SUNDBERG; AGNES FRANCES CARLIN

• Book ID: 108803084
• Publisher: Institute of Food Technologists
• Year: 1978
• Tongue: English
• Weight: 568 KB
• Volume: 43
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1978.tb02286.x