Foodservice systems: presence of injured bacteria in foods during food product flow
Annu Rev Microbiol
.
1985:39:51-67.
doi: 10.1146/annurev.mi.39.100185.000411.
Authors
C A Sawyer
,
J J Pestka
PMID:
3904610
DOI:
10.1146/annurev.mi.39.100185.000411
No abstract available
Publication types
Review
MeSH terms
Cold Temperature
Cooking
Food Handling*
Food Microbiology*
Food Services*
Freezing
Hot Temperature