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Predictive model for growth of Clostridium perfringens during cooling of cooked ground pork ☆
| Content Provider | Semantic Scholar |
|---|---|
| Author | Marks, Harry M. Thippareddi, Harshavardhan |
| Copyright Year | 2009 |
| Abstract | a Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 E. Mermaid Lane, Wyndmoor, PA 19038, United States b U.S. Department of Agriculture, Food Safety Inspection Service, 14th and Independence S.W., Washington, DC 20250, United States c Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68583, United States |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://naldc.nal.usda.gov/naldc/download.xhtml?content=PDF&id=39926 |
| Language | English |
| Access Restriction | Open |
| Subject Keyword | Biological Science Disciplines Central processing unit Clostridium perfringens Clostridium perfringens enterotoxin:PrThr:Pt:Body fld:Ord Computer cooling Cooking (activity) Cool - action Estimated Experiment Fail-safe Ising model Large Population Parameter Sirenomelia log10 |
| Content Type | Text |
| Resource Type | Article |