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Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed

机译：食品安全：有关确定食用鸡蛋菜食谱的熟度和遵循食谱时测量终点温度的建议

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Citation: Godwin, S., Maughan, C., & Chambers, E. (2016). Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed. Foods, 5(3), 10. doi:10.3390/foods5030045

机译：引用：S。Godwin，M. Maughan，＆Chambers E.（2016）。食品安全：有关遵循消费者食谱确定食用鸡蛋菜食谱中的熟度和终点温度的建议。 Foods，5（3），10. doi：10.3390 / foods5030045

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Godwin S.; Maughan Curtis; Chambers Edgar IV;
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1. Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed [J] . Sandria Godwin, Curtis Maughan, Edgar Chambers Foods . 2016,第3期

机译：食品安全：有关确定食用鸡蛋菜食谱中熟度和遵循食谱时测量终点温度的建议
2. Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines [J] . Edgar Chambers IV, Sandria Godwin, Taylor Terry Foods . 2018,第8期

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3. Exploiting Food Choice Biases for Healthier Recipe Recommendation [J] . David Elsweiler, Christoph Trattner, Morgan Harvey ACM SIGIR FORUM . 2017,第cd期

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4. From Market to Dish: Multi-ingredient Image Recognition for Personalized Recipe Recommendation [C] . Lin Zhang, Jianbo Zhao, Si Li, IEEE International Conference on Multimedia and Expo . 2019

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5. Making preparation of poultry and eggs safer for consumers: A focus on recipes and temperature. [D] . Maughan, Curtis A.J. 2015

机译：使家禽和鸡蛋的制备对消费者来说更安全：侧重于配方和温度。
6. Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed [O] . Sandria Godwin, Curtis Maughan, Edgar Chambers IV 2016

机译：食品安全：有关确定食用鸡蛋菜食谱的熟度和遵循食谱时测量终点温度的建议
7. Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed [O] . Sandria Godwin, Curtis Maughan, Edgar Chambers 2016

机译：食品安全：确定消费者蛋盘配方中的完整性以及食谱遵循时终点温度测量的建议
8. Recipe for Stronger Food Safety Testing Programs: Findings and Recommendations from the APHL Food Safety Laboratory Capacity Assessment Project [R] . 2003

机译：加强食品安全检测计划的食谱：apHL食品安全实验室能力评估项目的调查结果和建议

Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed

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