ロード中...
Effect of Cookery and Holding on Hams and Turkey Rolls Contaminated with Clostridium perfringens
Canned hams, turkey rolls, and ground-beef casseroles were inoculated with a mixture of vegetative cells and spores of selected strains of Clostridium perfringens, in approximately known numbers. After cooking and holding at different temperatures for various times, samples of the food were plated d...
保存先:
| 主要な著者: | , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
1967
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC547160/ https://ncbi.nlm.nih.gov/pubmed/4294821 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|