Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products-Reference-Cited by-同舟云学术

Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products

Published:2024-08 Issue:8 Volume:87 Page:100317
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:Journal of Food Protection

Author:

Glass Kathleen A.^ORCID,Austin Cynthia B.^ORCID,Bohn Melissa A.^ORCID,Golden Max C.^ORCID,Schill Kristin M.^ORCID,Ricke Steven C.^ORCID,Shrestha Subash^ORCID

Publisher

Elsevier BV

Reference36 articles.

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4. Growth of Listeria monocytogenes in a high-moisture cheese on the basis of pH, moisture, and acid type;Engstrom;Journal of Food Protection,2020

5. Comparison of growth inhibition of Clostridium perfringens, Clostridium botulinum, and Bacillus cereus during extended cooling of uncured poultry;Glass;Meat and Muscle Biology,2024

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