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    Implications of Decreased Nitrite Concentrations on Clostridium perfringens Outgrowth during Cooling of Ready-to-Eat Meats

    Implications of Decreased Nitrite Concentrations on Clostridium perfringens Outgrowth during Cooling of Ready-to-Eat Meats by Myers, Megan I, Sebranek, Joseph G, Dickson, James S, Shaw, Angela M, Tarté, Rodrigo, Adams, Kristin R, Neibuhr, Steve

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