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

[1] AMERINE MA, 1965, PRINCIPLES SENSORY E, P356

[2] QUANTITATION OF CLOSTRIDIUM PERFRINGENS IN FOODS [J]. APPLIED MICROBIOLOGY, 1962, 10 (03) : 193 - &

[3] IMPROVED DIAGNOSTIC AND SELECTIVE MEDIUM FOR ISOLATING COAGULASE POSITIVE STAPHYLOCOCCI [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1962, 25 (01): : 12 - &

[4] BRYAN FL, 1978, J ENVIRON HEALTH, V40, P315

[5] FACTORS THAT CONTRIBUTE TO OUTBREAKS OF FOODBORNE DISEASE [J]. JOURNAL OF FOOD PROTECTION, 1978, 41 (10) : 816 - 827

[6] Buchanan R. E., 1974, BERGEYS MANUAL SYSTE, V8th, DOI DOI 10.1007/978-0-387-21609-6

[7] HOSPITAL CHILL FOODSERVICE SYSTEMS - ACCEPTABILITY AND MICROBIOLOGICAL CHARACTERISTICS OF BEEF-SOY LOAVES WHEN PROCESSED ACCORDING TO SYSTEM PROCEDURES [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (06) : 1273 - 1276

[8] FATE OF STAPHYLOCOCCUS-AUREUS IN BEEF-SOY LOAVES SUBJECTED TO PROCEDURES USED IN HOSPITAL CHILL FOODSERVICE SYSTEMS [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (02) : 565 - 566

[9] CAUSEY KATHRYN, 1951, JOUR AMER DIETETIC ASSOC, V27, P491

[10] TIME AND TEMPERATURE, MICROBIOLOGICAL AND SENSORY QUALITY OF MEAT LOAF IN A COMMISSARY FOODSERVICE SYSTEM TRANSPORTING HEATED FOOD [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (02) : 317 - &

[1] AMERINE MA, 1965, PRINCIPLES SENSORY E, P356

[2] QUANTITATION OF CLOSTRIDIUM PERFRINGENS IN FOODS [J]. APPLIED MICROBIOLOGY, 1962, 10 (03) : 193 - &

[3] IMPROVED DIAGNOSTIC AND SELECTIVE MEDIUM FOR ISOLATING COAGULASE POSITIVE STAPHYLOCOCCI [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1962, 25 (01): : 12 - &

[4] BRYAN FL, 1978, J ENVIRON HEALTH, V40, P315

[5] FACTORS THAT CONTRIBUTE TO OUTBREAKS OF FOODBORNE DISEASE [J]. JOURNAL OF FOOD PROTECTION, 1978, 41 (10) : 816 - 827

[6] Buchanan R. E., 1974, BERGEYS MANUAL SYSTE, V8th, DOI DOI 10.1007/978-0-387-21609-6

[7] HOSPITAL CHILL FOODSERVICE SYSTEMS - ACCEPTABILITY AND MICROBIOLOGICAL CHARACTERISTICS OF BEEF-SOY LOAVES WHEN PROCESSED ACCORDING TO SYSTEM PROCEDURES [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (06) : 1273 - 1276

[8] FATE OF STAPHYLOCOCCUS-AUREUS IN BEEF-SOY LOAVES SUBJECTED TO PROCEDURES USED IN HOSPITAL CHILL FOODSERVICE SYSTEMS [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (02) : 565 - 566

[9] CAUSEY KATHRYN, 1951, JOUR AMER DIETETIC ASSOC, V27, P491

[10] TIME AND TEMPERATURE, MICROBIOLOGICAL AND SENSORY QUALITY OF MEAT LOAF IN A COMMISSARY FOODSERVICE SYSTEM TRANSPORTING HEATED FOOD [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (02) : 317 - &