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Restaurant Characteristics Associated With the Use of Specific Food-Cooling Methods
Pathogen growth caused by improper or slow cooling of hot foods was a contributing factor in 504 of restaurant- and deli-related outbreaks in the U.S. from 1998–2008. Little is known, however, about restaurant cooling practices. To fill this gap, the Centers for Disease Control and Prevention’s Envi...
Shranjeno v:
| izdano v: | J Environ Health |
|---|---|
| Main Authors: | , , , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
2020
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8205421/ https://ncbi.nlm.nih.gov/pubmed/34135534 |
| Oznake: |
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