ShareFOR HOW LONG WILL COOK-CHILL SURVIVE.
Author(s) : LACEY R. W.
Type of article: Article
Summary
GENERAL CONSIDERATION OF THE RISKS OF CONTAMINATION STIMULATED BY THIS PROCESS INCLUDING COOKING, CHILLING AT 273-276 K (0-3 DEG C) AND HEATING. THE MAIN BACTERIA RESISTANT TO THESE PROCESSES ARE DESCRIBED. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-254901.
Details
- Original title: FOR HOW LONG WILL COOK-CHILL SURVIVE.
- Record ID : 1990-2467
- Languages: English
- Source: Br. Food J. - vol. 91 - n. 6
- Publication date: 1989
Links
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Indexing
- Themes: Precooked food
- Keywords: Microbiology; Chilling; Bacteria; Precooked food; Cooking
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