ShareMinced meat on the menu.
Type of article: Article
Summary
For all the great variety and taste minced meat brings to a meal, constant risk awareness is an urgent need to assure that the product's safety is equally great.
Details
- Original title: Minced meat on the menu.
- Record ID : 1997-2235
- Languages: English
- Source: Meat Process., int. Ed. - vol. 3 - n. 5
- Publication date: 1996/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Mince; Microbiology; Meat; Hygiene
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- Author(s) : JAY J. M.
- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 43 - n. suppl.
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FROZEN HAMBURGER. 1. MICROBIOLOGICAL STUDIES.
- Author(s) : MAGGI E.
- Date : 1985
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 24 - n. 229
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EFFECT OF GARLIC ON SALMONELLAE IN EGYPTIAN KOFTA.
- Author(s) : KHATEIB T. el-, SCHMIDT U., LEISTNER L.
- Date : 1986
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 94
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THE SHELF LIFE OF PIECES OF FRESH MEAT AS A FUN...
- Author(s) : BOHNSACK U., HÖPKE H. U.
- Date : 1990/07
- Languages : English
- Source: Fleischwirtschaft - vol. 70 - n. 7
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SALMONELLA GROWTH IN COOKED BEEF AT SELECTED CO...
- Author(s) : STERN N. J., CUSTER C. S.
- Date : 1985
- Languages : English
- Source: Journal of Food Protection - vol. 48 - n. 12
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