Control of Clostridium perfringens in Cooked Ground Beef by...

Control of Clostridium perfringens in Cooked Ground Beef by Carvacrol, Cinnamaldehyde, Thymol, or Oregano Oil during Chilling

JUNEJA, VIJAY K., THIPPAREDDI, H., FRIEDMAN, MENDEL
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Volume:
69
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x-69.7.1546
Date:
July, 2006
File:
PDF, 137 KB
2006
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