Incidence of Clostridium perfringens in Commercially Produced Cured Raw Meat Product Mixtures and Behavior in Cooked Products during Chilling and Refrigerated Storage
- 1 January 2003
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 66 (1) , 72-81
- https://doi.org/10.4315/0362-028x-66.1.72
Abstract
A total of 445 whole-muscle and ground or emulsified raw pork, beef, and chicken product mixtures acquired from industry sources were monitored over a 10-month period for vegetative and spore forms...Keywords
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