HOSPITAL READY-PREPARED TYPE FOODSERVICE SYSTEM - TIME AND TEMPERATURE CONDITIONS, SENSORY AND MICROBIOLOGICAL QUALITY OF SCRAMBLED EGGS

被引：19

作者：

CREMER, ML ^{[1
]}

CHIPLEY, JR ^{[1
]}

机构：

[1] OHIO AGR RES & DEV CTR,SCH HOME ECON,COLUMBUS,OH 43210

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06569.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1422 / &

共 13 条

[1]

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[3]

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[4]

CUNNINGHAM FE, 1973, EGG SCI TECHNOLOGY

[5] PRE-COOKED FROZEN FOOD IN HOSPITAL CATERING [J].

GLEW, G .

ROYAL SOCIETY OF HEALTH JOURNAL, 1970, 90 (03) :139-&

[6]

LONGREE K, 1967, QUANTITY FOOD SANITA

[7]

NICHOLANCO S, 1978, J AM DIET ASSOC, V72, P31

RAY, B ;

SPECK, ML .

[9]

ROWLEY DB, 1972, 7246FL US ARM NAT DE

[10]

Snedecor G.W., 1980, STAT METHODS