Effect of cooling rate on Clostridium perfringens survival trends in selected home-made cooked, reheated, and recooled meals with different consumer scenarios.
| Autor: | Coşkun, Cihan Kaan1,2, Yeşilçubuk, Neşe Şahin2 sahinnes@itu.edu.tr, Özyurt, Aylin Met1 |
|---|---|
| Zdroj: | Journal of Food Processing & Preservation. Nov2021, Vol. 45 Issue 11, p1-6. 6p. |
| Databáze: | Business Source Ultimate |
| Externí odkaz: |
|