Implications of Decreased Nitrite Concentrations on Clostridium perfringens Outgrowth during Cooling of Ready-to-Eat Meats.
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| Title: | Implications of Decreased Nitrite Concentrations on Clostridium perfringens Outgrowth during Cooling of Ready-to-Eat Meats. |
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| Authors: | Myers MI; Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA., Sebranek JG; Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA. sebranek@iastate.edu., Dickson JS; Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA., Shaw AM; Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA., Tarté R; Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA., Adams KR; Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA., Neibuhr S; Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA. |
| Source: | Journal of food protection [J Food Prot] 2016 Jan; Vol. 79 (1), pp. 153-6. |
| Publication Type: | Evaluation Study; Journal Article |
| Journal Info: | Publisher: Elsevier Country of Publication: United States NLM ID: 7703944 Publication Model: Print Cited Medium: Internet ISSN: 1944-9097 (Electronic) Linking ISSN: 0362028X NLM ISO Abbreviation: J Food Prot Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1944-9097 |
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| DOI: | 10.4315/0362-028X.JFP-15-301 |
