Development of a model to predict growth of Clostridium perfringens in cooked beef during cooling.
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Quantitative data analysis to determine best food cooling practices in U.S. restaurants.Evaluating the Performance of a New Model for Predicting the Growth of Clostridium perfringens in Cooked, Uncured Meat and Poultry Products under Isothermal, Heating, and Dynamically Cooling Conditions.Assessing the Performance of Clostridium perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products.
P2860
Development of a model to predict growth of Clostridium perfringens in cooked beef during cooling.
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2005 nî lūn-bûn
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2005年の論文
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2005年学术文章
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2005年学术文章
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2005年学术文章
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2005年学术文章
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name
Development of a model to pred ...... in cooked beef during cooling.
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type
label
Development of a model to pred ...... in cooked beef during cooling.
@en
prefLabel
Development of a model to pred ...... in cooked beef during cooling.
@en
P2860
P1476
Development of a model to pred ...... in cooked beef during cooling.
@en
P2093
Donald W Schaffner
Sarah Smith-Simpson
P2860
P304
P356
10.4315/0362-028X-68.2.336
P577
2005-02-01T00:00:00Z