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Citation: Vk. Juneja et Hm. Marks, Proteolytic Clostridium botulinum growth at 12-48 degrees C simulating thecooling of cooked meat: development of a predictive model, FOOD MICROB, 16(6), 1999, pp. 583-592
Authors:
Juneja, VK
Whiting, RC
Marks, HM
Snyder, OP
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