机译:八个州的餐馆中的碎牛肉处理和烹饪方法
Environmental Health Division, Minnesota Department of Health, P.O. Box 64975, St. Paul, Minnesota 55164-0975;
Acute Disease Investigation and Control Section, Minnesota Department of Health, P.O. Box 64975, St. Paul, Minnesota 55164-0975;
Centers for Disease Control and Prevention, National Center for Environmental Health, 1600 Clifton Road, Atlanta, Georgia 30341, USA;
Centers for Disease Control and Prevention, National Center for Environmental Health, 1600 Clifton Road, Atlanta, Georgia 30341, USA;
Acute Disease Investigation and Control Section, Minnesota Department of Health, P.O. Box 64975, St. Paul, Minnesota 55164-0975;
机译:在餐馆烹饪的Sous Vide:对安大略省公共卫生检查员知识,经验,实践和需求的定性研究
机译:餐馆中鸡交叉污染预防和烹饪方法不足的频率
机译:从冰冻状态,端点温度和后孔烹饪中烹饪影响碎牛肉馅饼的内部和外部颜色和烹饪损失。
机译:家庭存储,解冻和烹饪方式对牛肉中沙门氏菌和大肠埃希菌的存活的影响
机译:在基本食品处理过程中,碎牛肉中可能存在病原体
机译:八个州的餐馆中的碎牛肉处理和烹饪方法
机译:八州餐馆的牛肉加工和烹饪方法3
机译:烹调和脂肪水平对冻干熟地牛肉摄氧量的影响。