The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life
AN206, a 4-page fact sheet by C. Chad Carr and Larry Eubanks, reports the results of a study to determine the effect of not meeting the USDA’s suggested standard for chilling on the microbial growth and retail acceptability of bone-in, fully-cooked hams. Includes references. Published by the UF Dep...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2009-01-01
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| Series: | EDIS |
| Subjects: | |
| Online Access: | https://journals.flvc.org/edis/article/view/117551 |