Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef

dc.date.accessioned	2020-10-21T06:44:48Z
dc.date.available	2020-10-21T06:44:48Z
dc.date.issued	2019
dc.date.issued	2019/04/20
dc.identifier.citation	Juneja VK, Osoria M, Mukhopadhyay S..Food Res Int. 2019 Jun;120:33-37. doi: 10.1016/j.foodres.2019.02.014. Epub 2019 Feb 7.
dc.identifier.uri	http://doi.org/10.1016/j.foodres.2019.02.014
dc.identifier.uri	https://hdl.handle.net/20.500.12619/71332
dc.description	PMID = 31000246
dc.relation.isversionof	10.1016/j.foodres.2019.02.014
dc.rights	info:eu-repo/semantics/closedAccess
dc.rights	info:eu-repo/semantics/openAccess
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.title	Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef
dc.type	article
dc.relation.journal	Food Res Int
dc.identifier.doi	10.1016/j.foodres.2019.02.014
dc.contributor.author	Cosansu S
dc.contributor.author	Juneja VK
dc.contributor.author	Osoria M
dc.contributor.author	Mukhopadhyay S.
dc.relation.publicationcategory	Makale - Uluslararası Hakemli Dergi