首页 | 本学科首页   官方微博 | 高级检索  
     


THE MICROBIOLOGICAL SAFETY OF SLOW COOKING IN ELECTRIC CASSEROLES
Authors:E. ANNE PAGE
Abstract:Slow cooking is examined from the point of view of micro-biological safety. Temperature penetration rates are examined and related to bacterial numbers found in various meats during and at the end of the cooking period. Possible hazards are pointed out, and preventive measures suggested.
Keywords:
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号