| Main Title |
Time-temperature effects on Salmonellae and Staphylococci in foods / |
| Author |
Angelotti, Robert,
|
| Other Authors |
|
| Publisher |
U.S. Department of Health, Education and Welfare, Public Health Service, Bureau of State Services, Division of Engineering Services, Robert A. Taft Sanitary Engineering Center, |
| Year Published |
1959 |
| OCLC Number |
11127661 |
| Subjects |
Food poisoning ;
Food handling ;
Food contamination ;
Salmonella ;
Staphylococcus ;
Food Microbiology ;
Temperature ;
Salmonella Food Poisoning--prevention & control ;
Staphylococcal Food Poisoning--prevention & control ;
Food Preservation
|
| Additional Subjects |
Milk and Food Research Program (Robert A Taft Sanitary Engineering Center)
|
| Holdings |
| Library |
Call Number |
Additional Info |
Location |
Last
Modified |
Checkout
Status |
| EIAD |
FS 2.2 X/F59-2 v.1 |
|
Region 2 Library/New York,NY |
11/07/2003 |
DISPERSAL |
| ELBM |
QR115.U57 1959 |
v.1 |
AWBERC Library/Cincinnati,OH |
06/09/2021 |
|
| Collation |
2 volumes : illustrations. |
| Notes |
Includes bibliographical references. |
| Contents Notes |
V. 1. Behavior in broth cultures and refrigerated foods -- v. 2. Behavior at warm holding temperatures. Thermal-death-time studies. |
