The Effects of Cooling Parameters, pH and NaCl on the Germination and Outgrowth of Clostridium perfringens in Cooked Turkey Breast.

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Title: The Effects of Cooling Parameters, pH and NaCl on the Germination and Outgrowth of Clostridium perfringens in Cooked Turkey Breast.
Author: Pena Cevallos, Luis Enrique
Advisors: Fletcher Arritt, Chair
Dana Hanson, Member
Trevor Phister, Member
Date: 2012-11-29
Degree: Master of Science
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/8539


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