Effect of cooling rate on Clostridium perfringens survival trends in selected home-made cooked, reheated, and recooled meals with different consumer scenarios

Cihan Kaan Coşkun, Neşe Şahin Yeşilçubuk*, Aylin Met Özyurt

*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

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Food Science