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HAZARD ANALYSIS OF PARTY-PACK FOODS PREPARED AT A CATERING ESTABLISHMENT

被引：3
作者：
BRYAN, FL
HARVEY, M
MISUP, MC
机构：
[1] COOK CTY DEPT PUBL HLTH,MAYWOOD,IL 60153
[2] ILLINOIS DEPT PUBL HLTH,DIV LABS,CHICAGO,IL 60612
来源：
JOURNAL OF FOOD PROTECTION | 1981年 / 44卷 / 02期
关键词：
D O I：
10.4315/0362-028X-44.2.118
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
收藏
页码：118 / &
相关论文
共 6 条
[1]   PREVENTION OF FOODBORNE ILLNESS BY TIME-TEMPERATURE CONTROL OF THAWING, COOKING, CHILLING, AND REHEATING TURKEYS IN SCHOOL LUNCH KITCHENS [J].
BRYAN, FL ;
MCKINLEY, TW .
JOURNAL OF MILK AND FOOD TECHNOLOGY, 1974, 37 (08) :420-429
[2]   CLOSTRIDIUM PERFRINGENS RELATED TO ROAST BEEF COOKING, STORAGE, AND CONTAMINATION IN A FAST FOOD SERVICE RESTAURANT [J].
BRYAN, FL ;
KILPATRICK, EG .
AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1971, 61 (09) :1869-+
[3]  
BRYAN FL, 1978, J FOOD PROTECT, V41, P80, DOI 10.4315/0362-028X-41.2.80
[4]  
[No title captured]
[5]  
1976, FOOD SERVICE SANITAT
[6]  
1974, MICROORGANISMS FOODS
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