RELATION OF FINAL INTERNAL TEMPERATURE TO Clostridium perfringens DESTRUCTION IN BEEF LOAVES COOKED IN A CROCKERY POT OR CONVENTIONAL OVEN-Reference-Cited by-同舟云学术

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RELATION OF FINAL INTERNAL TEMPERATURE TO Clostridium perfringens DESTRUCTION IN BEEF LOAVES COOKED IN A CROCKERY POT OR CONVENTIONAL OVEN

Published:1978-03 Issue:2 Volume:43 Page:285-288
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

SUNDBERG ALICE DITTMER,CARLIN AGNES FRANCES

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02286.x/fullpdf

Reference12 articles.

1. The kitchen: America's playroom;Anonymous;Forbes,1976

2. Better Homes Gardens 1976

3. Beef cooking rates and losses;Funk;J. Am. Dietet. Assoc.,1972

4. Characteristics of Clostridium perfringens strains associated with food and food-borne disease;Hall;J. Bacterial.,1963

5. Incidence and viability of Clostridium perfringens in ground beef;Ladiges;J. Milk Food Technol.,1974

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Food Safety and Sanitation;Elementary Food Science;2022-05-29

2. Physical and Sensory Characteristics of Fresh Pork Leg Roasts Cooked at Low Temperatures;Journal of Food Science;1992-11

3. Microbiology of Ready-to-Eat Meat and Poultry Products;Advances in Meat Research;1986

4. Slow cooker vs. oven preparation of meat loaves and chicken;Journal of the American Dietetic Association;1983-10

5. Heat transfer and temperature of foods during processing∗;C R C Critical Reviews in Food Science and Nutrition;1981-04

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