Effect of Holding on Bacterial Count and Palatability of Meat Loaves. Before and after Freezing and after Reheating
- 1 April 1952
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 28 (4) , 325-330
- https://doi.org/10.1016/s0002-8223(21)31237-8
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Effect of Reheating on Palatability, Nutritive Value, and Bacterial Count of Frozen Cooked Foods: II. Meat Dishes1Journal of the American Dietetic Association, 1951
- Frozen Precooked FoodsAmerican Journal of Public Health and the Nations Health, 1948
- Bacterial Content of Frosted Hamburg SteakAmerican Journal of Public Health and the Nations Health, 1933