1. Sous vide cooking: A review;Baldwin;International Journal of Gastronomy and Food Science,2012
2. The behaviour of a food poisoning strain of Clostridium welchii in beef;Barnes;Journal of Applied Microbiology,1963
3. Foodborne disease outbreaks caused by Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus—United States, 1998–2008;Bennett;Clinical Infectious Diseases,2013
4. Survival and growth of Clostridium perfringens during the cooling step of thermal processing of meat products;Doyle;Food Research Institute,2002
5. Sporulation and enterotoxin production by mutants of Clostridium perfringens;Duncan;Journal of Bacteriology,1972