Survival of Clostridium perfringens During Baking and Holding of Turkey Stuffing.

about

Effect of cookery and holding on hams and turkey rolls contaminated with Clostridium perfringens Food poisoning caused by heat-sensitive Clostridium welchii. A report of five recent outbreaks.The effect of two methods of cooking and cooling on Clostridium welchii and other bacteria in meat.

P2860

Q41000739-2243DEA4-5F6A-48AA-921D-29A952014D3E Q42277486-3C0D0B55-D80E-476D-8B91-9247A61D6111 Q42790716-041512E1-751B-45D5-8AA8-DBDE16723F0A

P2860

Survival of Clostridium perfringens During Baking and Holding of Turkey Stuffing.

Item

http://www.wikidata.org/entity/Q41986850

description

1966 nî lūn-bûn

@nan

1966年の論文

@ja

1966年論文

@yue

1966年論文

@zh-hant

1966年論文

@zh-hk

1966年論文

@zh-mo

1966年論文

@zh-tw

1966年论文

@wuu

1966年论文

@zh

1966年论文

@zh-cn

name

Survival of Clostridium perfringens During Baking and Holding of Turkey Stuffing.

@en

type

Item

label

Survival of Clostridium perfringens During Baking and Holding of Turkey Stuffing.

@en

prefLabel

Survival of Clostridium perfringens During Baking and Holding of Turkey Stuffing.

@en

P1476

Survival of Clostridium perfringens During Baking and Holding of Turkey Stuffing.

@en

P2093

Kim CH

http://www.w3.org/2001/XMLSchema#string

Woodburn M

http://www.w3.org/2001/XMLSchema#string

P2860

Characterization of Clostridium perfringens (welchii) isolated from market poultry.

Quantitation of Clostridium perfringens in foods

Production of spores by a putrefactive anaerobe.

A food poisoning outbreak aboard a common carrier.

Clostridium welchii food poisoning.

RESPONSE OF CLOSTRIDIUM PERFRINGENS SPORES AND VEGETATIVE CELLS TO TEMPERATURE VARIATION.

Food hygiene on board ship.

CLOSTRIDIUM PERFRINGENS IN MEAT AND MEAT PRODUCTS

Bacterial contamination of hospital food with special reference to Clostridium welchii food poisoning.

A medium promoting rapid quantitative sporulation in Clostridium perfringens.

P304

914-920

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

1966-11-01T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P698

16349696

http://www.w3.org/2001/XMLSchema#string

P932

1058443

http://www.w3.org/2001/XMLSchema#string

Survival of Clostridium perfringens During Baking and Holding of Turkey Stuffing.

about

P2860

P2860

Survival of Clostridium perfringens During Baking and Holding of Turkey Stuffing.

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P304

P31

P433

P478

P577

P698

P932

P1433

P1476

P2093

P2860

P304

P31

P433

P478

P577

P698

P932