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

Pena Cevallos, Luis Enrique

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North Carolina State University

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

dc:creator Pena Cevallos, Luis Enrique

dc:date.issued2012

Abstract

dc:description

North Carolina State University Theses Food Science.

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Pena Cevallos, Luis Enrique
Advisors dc:contributor.advisor: Fletcher Arritt, Chair
Dana Hanson, Member
Trevor Phister, Member

Identifiers

dc:identifier.*

Dc Identifier Other: deg2214
OAI record oai:identifier: https://repository.lib.ncsu.edu/server/oai/request?verb=GetRecord&metadataPrefix=dim&identifier=oai%3Arepository.lib.ncsu.edu%3A1840.16%2F8539

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Harvested from: North Carolina State University
Base URL: repository.lib.ncsu.edu/server/oai/request
Last updated: 2026-08-21
Source record: OAI-PMH GetRecord

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ncsu
2012

citation

Pena Cevallos, Luis Enrique. The Effects of Cooling Parameters, pH and NaCl on the Germination and Outgrowth of Clostridium perfringens in Cooked Turkey Breast.. 2012. http://www.lib.ncsu.edu/resolver/1840.16/8539

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

Abstract

Author and committee

Identifiers

Chain of custody

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