Bacteriological Examination of Commercial Precooked Eastern-Type Turkey Rolls

Studies were conducted to ascertain the bacteriological condition of commercially cooked Eastern-type (foil-wrapped-oven roasted) turkey rolls during processing and storage. After 2 weeks at 5 C, numbers of aerobes on the surface of rolls, in slices, and in whole rolls reached levels of from 1 to 10...

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Detalhes bibliográficos

Publicado no:	Appl Microbiol
Principais autores:	Mercuri, A. J., Banwart, G. J., Kinner, J. A., Sessoms, A. R.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1970
Assuntos:	Food and Deterioration
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376785/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4316271/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.19.5.768-771.1970
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