[Studies on the time of survival of Cl. perfringens in a sample of naturally contaminated meat preserved at +4 degrees, and on the heat resistance of its spores].
D003016:Clostridium perfringens; D005516:Food Microbiology; D005519:Food Preservation; D005517:Foodborne Diseases / Q000453:epidemiology; D006358:Hot Temperature; D008460:Meat; D012384:Rome; D013170:Spores; D013997:Time Factors
Indagini sulla persistenza nel tempo del Cl. perfringens in un campione di carne naturalmente contaminata conservata a +4 degrees, e sulla termoresistenza delle sue spore.