Inhibition of <em>Clostridium Perfringens</em> Growth During Extended Cooling of Cooked Uncured Roast Turkey and Roast Beef Using a Concentrated Buffered Vinegar Product and a Buffered Vinegar Product
This research evaluates the effectiveness of a concentrated, buffered vinegar product (CBV) and a simple buffered vinegar product (BV) for controlling Clostridium perfringens outgrowth during extended cooling times of ready-to-eat roast turkey and roast beef respectively. Whole turkey breasts and be...
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| Format: | Others |
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BYU ScholarsArchive
2016
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| Online Access: | https://scholarsarchive.byu.edu/etd/6239 https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=7239&context=etd |