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C00KCHILL F00DSERVICE SYSTEM WITH A MICR0WAVE
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aerobic plate count Analysis Critical Control Assoc B. D. David beef loaf mixture Bobeng and David chilled storage Clostridium perfringens convection oven cook/chill foodservice system cook/chill hospital foodservice Critical Control Point energy accounting entree production faecium food after microwave-heating food product flow Food Prot Food Sci frozen green beans ground beef HACCP models Hazard Analysis Critical hospital cook/chill foodservice hospital cook/chill systems hospital foodservice systems initial cooking injured bacteria inoculated input power internal end temperature KF agar KF counts l0 CFU/g Lactobacillus plantarum Leon Crespo ll0 sec loaves M. E. Matthews mesophilic microbial microbiological quality microwave energy microwave oven Microwave Power microwave-heat portioned food portions of beef potatoes or beans power output present study procedure proportion of injured quality of beef range reported Samples of beef sec of microwave-heating Staphylococcus aureus stored 24 stored 24 h systems with microwave Table thiamin time-temperature U.S. Army Unklesbay weight