TEMPERATURE AND MICROBIAL FLORA OF REFRIGERATED GROUND BEEF GRAVY SUBJECTED TO HOLDING AND HEATING AS MIGHT OCCUR IN A SCHOOL FOOD-SERVICE OPERATION

被引：17

作者：

TUOMI, S ^{[1
]}

MATTHEWS, ME ^{[1
]}

MARTH, EH ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1974年 / 37卷 / 09期

关键词：

D O I：

10.4315/0022-2747-37.9.457

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：457 / 462

页数：6

共 12 条

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[4]

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[6]

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[7]

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[8]

NICHOLANCO S, UNPUBLISHED DATA

[9]

SHAHIDI SA, 1971, APPL MICROBIOL, V21, P500, DOI 10.1108/02580540510584094

[10] EFFECT OF COOKERY AND HOLDING ON HAMS AND TURKEY ROLLS CONTAMINATED WITH CLOSTRIDIUM PERFRINGENS [J].

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APPLIED MICROBIOLOGY, 1967, 15 (05) :1172-&

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