Effect of pH on the heat resistance of Clostridium sporogenes spores in minced meat.
D003013:Clostridium; D005516:Food Microbiology; D005519:Food Preservation; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008460:Meat; D013170:Spores; D013171:Spores, Bacterial; D013242:Sterilization