机译:评估额外的烹饪程序,以达到大型完整肉类产品的微生物学性能标准
Center for Food Safety, Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU,College Station, Texas 77843-2471, USA;
Center for Food Safety, Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU,College Station, Texas 77843-2471, USA;
Center for Food Safety, Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU,College Station, Texas 77843-2471, USA;
Center for Food Safety, Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU,College Station, Texas 77843-2471, USA;
Center for Food Safety, Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU,College Station, Texas 77843-2471, USA;
Center for Food Safety, Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU,College Station, Texas 77843-2471, USA;
Center for Food Safety, Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU,College Station, Texas 77843-2471, USA;
Center for Food Safety, Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU,College Station, Texas 77843-2471, USA;
Center for Food Safety, Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU,College Station, Texas 77843-2471, USA;
机译:“为达到完整的大型肉制品的致死微生物性能标准而进行的其他烹饪程序的评估”,评论:J. Food Prot。 74(10):1741-1745(2011)
机译:大型完整肉制品的替代冷却程序,以达到稳定的微生物性能标准
机译:热扩散率和蒸煮时间对火鸡肉制品的质地,微生物和感官特性的影响
机译:验证在商业肉类和家禽烹饪过程中考虑以前的止血伤的沙门氏菌热致死模型
机译:与传统的卫生标准操作程序和系统相比,基于性能的卫生系统对家禽加工设备和畜体的微生物特性的影响。
机译:髋关节镜检查较少的程序冲击(HAPPI)技术:以零额外成本为标准髋关节表实现分心
机译:评估完整完整肉类产品达到致命性和稳定微生物性能标准的替代烹饪和冷却程序
机译:某些肉类和家禽产品的致死率和稳定性能标准:技术文件。