Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract

dc.date.accessioned	2020-10-21T06:45:05Z
dc.date.available	2020-10-21T06:45:05Z
dc.date.issued	2018
dc.date.issued	2018/05/29
dc.identifier.citation	Juneja VK.,,.Meat Sci. 2018 Sep;143:252-256. doi: 10.1016/j.meatsci.2018.05.013. Epub 2018 May 22.
dc.identifier.uri	http://doi.org/10.1016/j.meatsci.2018.05.013
dc.identifier.uri	https://hdl.handle.net/20.500.12619/71473
dc.description	PMID = 29807297
dc.relation.isversionof	10.1016/j.meatsci.2018.05.013
dc.rights	info:eu-repo/semantics/closedAccess
dc.title	Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract
dc.type	article
dc.relation.journal	Meat Sci
dc.identifier.doi	10.1016/j.meatsci.2018.05.013
dc.contributor.author	Cosansu S
dc.contributor.author	Juneja VK.
dc.relation.publicationcategory	Makale - Uluslararası Hakemli Dergi