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. |
Supplementary Notes |
Presented at the Laboratory Section, American Public Health Association, Atlantic City, N. J., 21 Oct 59. |
PUB Date Free Form |
1959, |
Category Codes |
6H; 52D; 57U |
NTIS Prices |
PC A02/MF A01 |
Document Type |
NT |
Cataloging Source |
NTIS/MT |
Control Number |
326543361 |
Origin |
NTIS |
Type |
CAT |