| 000 | 01642 a2200445 4500 | ||
|---|---|---|---|
| 005 | 20250512102343.0 | ||
| 264 | 0 | _c19721116 | |
| 008 | 197211s 0 0 eng d | ||
| 022 | _a0022-1724 | ||
| 024 | 7 |
_a10.1017/s0022172400063154 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aRoberts, D | |
| 245 | 0 | 0 |
_aObservations on procedures for thawing and spit-roasting frozen dressed chickens, and post-cooking care and storage: with particular reference to food-poisoning bacteria. _h[electronic resource] |
| 260 |
_bThe Journal of hygiene _cSep 1972 |
||
| 300 |
_a565-88 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aBotulism _xprevention & control |
| 650 | 0 | 4 | _aChickens |
| 650 | 0 | 4 |
_aClostridium perfringens _xgrowth & development |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 | _aFood Preservation |
| 650 | 0 | 4 |
_aFoodborne Diseases _xprevention & control |
| 650 | 0 | 4 | _aFreezing |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 |
_aIntestines _xmicrobiology |
| 650 | 0 | 4 | _aPoultry Products |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 |
_aSalmonella _xgrowth & development |
| 650 | 0 | 4 |
_aSalmonella Food Poisoning _xprevention & control |
| 650 | 0 | 4 |
_aSalmonella typhimurium _xgrowth & development |
| 650 | 0 | 4 |
_aStaphylococcal Food Poisoning _xprevention & control |
| 650 | 0 | 4 |
_aStaphylococcus _xgrowth & development |
| 650 | 0 | 4 | _aTemperature |
| 650 | 0 | 4 | _aTime Factors |
| 650 | 0 | 4 | _aWater |
| 773 | 0 |
_tThe Journal of hygiene _gvol. 70 _gno. 3 _gp. 565-88 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1017/s0022172400063154 _zAvailable from publisher's website |
| 999 |
_c4346851 _d4346851 |
||