METHODS FOR DETECTING PROCESSING TEMPERATURES OF PREVIOUSLY COOKED MEAT AND POULTRY PRODUCTS - A REVIEW

被引：28

作者：

TOWNSEND, WE

BLANKENSHIP, LC

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1989年 / 52卷 / 02期

关键词：

D O I：

10.4315/0362-028X-52.2.128

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：128 / 135

页数：8

共 60 条

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