TIME AND TEMPERATURE, MICROBIOLOGICAL, AND SENSORY ASSESSMENIT OF ROAST BEEF IN A HOSPITAL FOODSERVICE SYSTEM-Reference-Cited by-同舟云学术

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TIME AND TEMPERATURE, MICROBIOLOGICAL, AND SENSORY ASSESSMENIT OF ROAST BEEF IN A HOSPITAL FOODSERVICE SYSTEM

Published:1980-09 Issue:6 Volume:45 Page:1472-1477
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CREMER M. L.,CHIPLEY J. R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb07542.x/fullpdf

Reference30 articles.

1. M.A. Amerine, R.M. Pangborn, and E.B. Roessler, 1965 . "Principles of Sensory Evaluation of Food ." p.356 . Academic Press. Inc., New York.

2. AN IMPROVED DIAGNOSTIC AND SELECTIVE MEDIUM FOR ISOLATING COAGULASE POSITIVE STAPHYLOCOCCI

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1. The sensory quality of foods produced by conventional and enhanced cook-chill methods;International Journal of Food Science & Technology;2007-06-28

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3. Exploitation of Convenience Food in View of a Diet Diversification for Better Nutrition;Forum of Nutrition;2005

4. Elimination of Listeria monocytogenes and changes in physical and sensory qualities of a prepared meal following gamma irradiation;Food Microbiology;2001-04

5. Heat transfer analysis of Staphylococcus aureus on stainless steel with microwave radiation;Journal of Applied Microbiology;1999-09

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