Comparison of Forced-air Cooling with Static-air Cooling on the Microbiological Quality of Cooked Blue Crabs

Autor:	J. David Bankston, Michael W. Moody, Deog-Hwan Oh, Douglas L. Marshall
Rok vydání:	2019
Předmět:	Total coliform Air cooling Fecal coliform Animal science Ecology Cooling rates Microbiological quality Biology Microbiology Food Science Forced air cooling
Zdroj:	Journal of food protection. 55(2)
ISSN:	1944-9097
Popis:	Microbiological analyses were made on samples of cooked blue crab taken immediately after debacking and either forced-air cooling or static-air cooling. Forced-air cooling had significantly lower (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d73636a92e82afdd51c4653d2a42324 https://pubmed.ncbi.nlm.nih.gov/31071774 Zobrazit plný text záznamu