Influence of several methodological factors on the growth of Clostridium perfringens in cooling rate challenge studies.
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Evaluating the Performance of a New Model for Predicting the Growth of Clostridium perfringens in Cooked, Uncured Meat and Poultry Products under Isothermal, Heating, and Dynamically Cooling Conditions.Assessing the Performance of Clostridium perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products.Safety and quality evaluation of large meat joints cooled by a precommercial immersion vacuum cooling prototype
P2860
Influence of several methodological factors on the growth of Clostridium perfringens in cooling rate challenge studies.
description
2004 nî lūn-bûn
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2004年の論文
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年學術文章
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name
Influence of several methodolo ...... ooling rate challenge studies.
@en
Influence of several methodolo ...... ooling rate challenge studies.
@nl
type
label
Influence of several methodolo ...... ooling rate challenge studies.
@en
Influence of several methodolo ...... ooling rate challenge studies.
@nl
prefLabel
Influence of several methodolo ...... ooling rate challenge studies.
@en
Influence of several methodolo ...... ooling rate challenge studies.
@nl
P2093
P2860
P1476
Influence of several methodolo ...... ooling rate challenge studies.
@en
P2093
Donald W Schaffner
Sarah Smith
Vijay Juneja
P2860
P304
P356
10.4315/0362-028X-67.6.1128
P577
2004-06-01T00:00:00Z