TY  - JOUR 
T1  - Evaluation of a new mathematical model to describe Clostridium perfringens growth during the cooling of cooked ground beef
JO  - Food Science and Technology
A1  - Decker, Marcelo
A1  - Gomes, Gilmar de Almeida
A1  - Galvão, Alessandro Cazonatto
A1  - Robazza, Weber da Silva
SN  - 0101-2061
UL  - 10.1590/S0101-20612013005000060
VL  - 33 
Y1  - 2013
PB  - Brasil 
ER  -