- ID (Added: 24-Aug-2009)
- 131
- Source
- Journal of Poultry Science
- Type
- Document
- Title
- Cooling rate effect on outgrowth of Clostridium perfringens in cooked, ready-to-eat turkey breast ro... (Website)
- Description
- Cooling rate effect on outgrowth of Clostridium perfringens in cooked, ready-to-eat turkey breast roasts by FM Steele and KH Wright Department of Food Science and Nutrition, Brigham Young University, Provo, Utah 84602, USA
- Format
- Website
- Applies to
- Organisms: Clostridium perfringens
- Foods: Ready-to-Eat Meat and Poultry
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