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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...

Täydet tiedot

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Bibliografiset tiedot
Päätekijät: Brown, David F., Twedt, Robert M.
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: 1972
Aiheet:
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC380621/
https://ncbi.nlm.nih.gov/pubmed/4343865
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