Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate
Publication date: Available online 14 May 2021Source: Meat ScienceAuthor(s): Vijay K. Juneja, Marangeli Osoria, Anuj S. Purohit, Chase E. Golden, Abhinav Mishra, Neetu K. Taneja, Joelle K. Salazar, Harshavardhan Thippareddi, Govindaraj Dev Kumar
Source: Meat Science - Category: Food Science Source Type: research
More News: Chloride | Clostridium Perfringens | Food Science | Meat | Science | Sodium | Sodium Chloride