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26. A 16S rDNA-based PCR method for rapid and specific detection of Clostridium perfringens in food. Wang RF; Cao WW; Franklin W; Campbell W; Cerniglia CE Mol Cell Probes; 1994 Apr; 8(2):131-7. PubMed ID: 7935511 [TBL] [Abstract][Full Text] [Related]
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29. Microwave vs. conventional oven cooking of chicken: relationship of internal temperature to surface contamination by Salmonella typhimurium. Lindsay RE; Krissinger WA; Fields BF J Am Diet Assoc; 1986 Mar; 86(3):373-4. PubMed ID: 3512669 [No Abstract] [Full Text] [Related]
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35. The effect of microwave and conventional cooking on the temperature profiles and microbial flora of minced beef. Hollywood NW; Varabioff Y; Mitchell GE Int J Food Microbiol; 1991 Oct; 14(1):67-75. PubMed ID: 1742174 [TBL] [Abstract][Full Text] [Related]
36. Influence of heating and cooling rates on spore germination and growth of Clostridium perfringens in media and in roast beef. Shigehisa T; Nakagami T; Taji S Nihon Juigaku Zasshi; 1985 Apr; 47(2):259-67. PubMed ID: 2861305 [No Abstract] [Full Text] [Related]
37. Effect of heat treatment on the performance of tryptose-sulfite-cycloserine agar for enumeration of Clostridium perfringens. Brodsky MH; Ciebin BW Appl Environ Microbiol; 1979 May; 37(5):1038-40. PubMed ID: 225988 [TBL] [Abstract][Full Text] [Related]
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