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MATERIALS AMD EQUIPMENT
FORMULA AND PROCEDURES
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addition of onion aeat agar approximately bacterial analyses bacterial count Bacteriological baked loaf cooled coliform contamination cooled at room cooled in ice Cornell University count per gram countable Not countable countable plates decrease experimental loaves Fenton and Darfler five hours flavor four loaves freesing freezer freezing and thawing Freezing rate fresh meat frozen cooked foods ground beef held at room hour holding period hour Placed hour Refrigerator hours before freezing ice before freezing ingredients internal temperature Jensen kitchen loaf pans loaves before freezing loaves cooled loaves ware loaves were baked loaves were frozen loaves were stored meat loaves meat mixture methods mold counts neat one-half hours organiane organisms oven perature Placed in water potentiometer rate of baked reach an internal reheated room temperature Salmonella samples removed sanples Staphylococcus sterile storage Study subjective scoring Tanner temperature for five temperature of 70 thawing at refrigerator thermocouples total count ture wrapped