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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GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED CHI...
- Author(s) : BLANKENSHIP L. C.
- Date : 1988
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 54 - n. 5
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COOK-CHILL FOOD PREPARATION.
- Author(s) : DEMPSTER J. F.
- Date : 1989
- Languages : English
- Source: Farm Food Res. - vol. 20 - n. 2
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ENERGY CONSUMPTION ASSESSMENT IN A CONVENTIONAL...
- Author(s) : BARCLAY M. J., HITCHCOCK M. J.
- Date : 1984
- Languages : English
- Source: J. Foodserv. Syst. - vol. 3 - n. 1
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La naissance d'un nouveau concept de cuisson-re...
- Date : 1993
- Languages : French
- Source: Ind. aliment. agric. - vol. 110 - n. 6
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COOK-CHILL IN PERSPECTIVE.
- Author(s) : WILKINSON P. J.
- Date : 1990
- Languages : English
- Source: Br. Food J. - vol. 92 - n. 4
View record