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Effect of cooling rate on Clostridium perfringens survival trends in selected home-made cooked,reheated, and recooled meals with different consumer scenarios |
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| Authors: | Cihan Kaan Coşkun Neşe Şahin Yeşilçubuk Aylin Met Özyurt |
| Affiliation: | 1. Arçelik A.Ş., R&D Center, İstanbul, Turkey;2. Department of Food Engineering, Faculty of Chemistry and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey |
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