Study on Cooling Methods and Their Influence on Outgrowth of Clostridium perfringens Spores in Black Pepper Sauce
碩士 === 國立臺灣海洋大學 === 食品科學系 === 102 === Chilling in “cook-chill” procedure of catering operation should be completed quickly to prevent the germination and growth of pathogen spores that survived from the cooking procedure. Slow cooling operation or inefficient refrigeration storage were major factors...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/9s95ab |