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Assessment of the Sanitary Effectiveness of Holding Temperatures on Beef Cooked at Low Temperature
Beef cubes cooked at low temperature were surface inoculated and incubated at 43.3 through 53.3 C to establish temperature limits for growth of staphylococci, salmonellae, and Clostridium perfringens. A greater than 99% reduction in staphylococci was achieved after 6 hr at 48.8 C, of salmonellae at...
Shranjeno v:
| Main Authors: | , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
1972
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC380621/ https://ncbi.nlm.nih.gov/pubmed/4343865 |
| Oznake: |
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