Predicting outgrowth and inactivation of Clostridium perfringens in meat products during low temperature long time heat treatment.

Autor:	Duan, Zhi1,2, Hansen, Terese Holst2, Hansen, Tina Beck1 tibha@food.dtu.dk, Dalgaard, Paw1, Knøchel, Susanne2
Zdroj:	International Journal of Food Microbiology. Aug2016, Vol. 230, p45-57. 13p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect