Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate-Reference-Cited by-同舟云学术

Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate

Published:2021-10 Issue: Volume:180 Page:108557
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Juneja Vijay K.,Osoria Marangeli,Purohit Anuj S.,Golden Chase E.,Mishra Abhinav,Taneja Neetu K.,Salazar Joelle K.,Thippareddi Harshavardhan,Kumar Govindaraj Dev

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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