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...
Gardado en:
| Publicado en: | Appl Microbiol |
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| Principais autores: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1970
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| Assuntos: | |
| Acceso en liña: | 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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