| Main Title |
Temperatures Required for Safely Storing Perishable Foods. |
| Author |
Angelott, Robert ;
Fote, Milton J. ;
Lewi, Keith H. ;
|
| CORP Author |
Robert A. Taft Sanitory Engineering Center, Cincinnati, Ohio. |
| Year Published |
1959 |
| Stock Number |
PB-215 592 |
| Additional Subjects |
( Food storage ;
Food sanitation) ;
Salmonella ;
Staphylococcus ;
|
| Holdings |
| Library |
Call Number |
Additional Info |
Location |
Last
Modified |
Checkout
Status |
| NTIS |
PB-215 592 |
Some EPA libraries have a fiche copy filed under the call number shown. |
|
07/26/2022 |
|
| Collation |
8p |
| Abstract |
The report presents graphs showing the growth and behavior of salmonellae and staphylococci in chicken a la king, in custard, and in ham salad incubated at various temperatures. |
