ShareEvaluation of the bacteriological consequences of the temperature regimes experienced by fresh chilled meat during retail display.
Author(s) : GREER G. G., GILL C. O., DILTS B. D.
Type of article: Article
Summary
The correlation between the meat surface temperature and multiplication of Pseudomonas and Escherichia coli. A comparison of air temperature in four refrigerated cabinets.
Details
- Original title: Evaluation of the bacteriological consequences of the temperature regimes experienced by fresh chilled meat during retail display.
- Record ID : 1995-1671
- Languages: English
- Source: Food Res. int. - vol. 27 - n. 4
- Publication date: 1994
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Retail trade; Microbiology; Meat; Display cabinet; Temperature; Chilling; Distribution
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