Evaluation of Salmonella thermal inactivation model validity for slow cooking of whole-muscle meat roasts in a pilot-scale oven.
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Comparative Effect of Heat Shock on Survival of O157:H7 and Non-O157 Shiga Toxigenic Escherichia coli and Salmonella in Lean Beef with or without Moisture-Enhancing Ingredients.Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions.
P2860
Evaluation of Salmonella thermal inactivation model validity for slow cooking of whole-muscle meat roasts in a pilot-scale oven.
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2014 nî lūn-bûn
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Evaluation of Salmonella therm ...... roasts in a pilot-scale oven.
@en
Evaluation of Salmonella therm ...... roasts in a pilot-scale oven.
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label
Evaluation of Salmonella therm ...... roasts in a pilot-scale oven.
@en
Evaluation of Salmonella therm ...... roasts in a pilot-scale oven.
@nl
prefLabel
Evaluation of Salmonella therm ...... roasts in a pilot-scale oven.
@en
Evaluation of Salmonella therm ...... roasts in a pilot-scale oven.
@nl
P2093
P2860
P1476
Evaluation of Salmonella therm ...... roasts in a pilot-scale oven.
@en
P2093
A M Booren
M I Tenorio-Bernal
T J Breslin
P2860
P304
P356
10.4315/0362-028X.JFP-14-035
P577
2014-11-01T00:00:00Z