SATELLITE FOOD-SERVICE SYSTEM ASSESSMENT IN TERMS OF TIME AND TEMPERATURE CONDITIONS AND MICROBIOLOGICAL AND SENSORY QUALITY OF SPAGHETTI AND CHILI

被引：15

作者：

CREMER, ML

CHIPLEY, JR

机构：

[1] OHIO STATE UNIV,COLUMBUS,OH 43210

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

[3] OHIO AGR RES & DEV CTR,DEPT MICROBIOL,COLUMBUS,OH 43210

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01257.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：225 / 229

页数：5

共 15 条

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

GLEW, G .

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[5]

OLSON JC, 1969, BACTERIOLOGICAL ANAL

[6]

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[7] ENUMERATION OF ESCHERICHIA-COLI IN FROZEN SAMPLES AFTER RECOVERY FROM INJURY [J].

RAY, B ;

SPECK, ML .

APPLIED MICROBIOLOGY, 1973, 25 (04) :499-503

[8]

RIEMANN H, 1969, FOOD BORNE INFECTION

[9]

SKILLIKER JH, 1969, FOOD BORNE INFECTION

[10]

Snedecor G.W., 1980, STAT METHODS

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