Observations on procedures for thawing and spit-roasting frozen dressed chickens, and post-cooking care and storage: with particular reference to food-poisoning bacteria. [electronic resource]
Producer: 19721116Description: 565-88 p. digitalISSN:- 0022-1724
- Animals
- Botulism -- prevention & control
- Chickens
- Clostridium perfringens -- growth & development
- Cooking
- Food Microbiology
- Food Preservation
- Foodborne Diseases -- prevention & control
- Freezing
- Hot Temperature
- Intestines -- microbiology
- Poultry Products
- Refrigeration
- Salmonella -- growth & development
- Salmonella Food Poisoning -- prevention & control
- Salmonella typhimurium -- growth & development
- Staphylococcal Food Poisoning -- prevention & control
- Staphylococcus -- growth & development
- Temperature
- Time Factors
- Water
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Publication Type: Journal Article
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