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...
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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 |
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| Online Access: | https://journals.flvc.org/edis/article/view/117551 |
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| _version_ | 1823867020045713408 |
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| author | Chad Carr Larry Eubanks |
| author_facet | Chad Carr Larry Eubanks |
| author_sort | Chad Carr |
| collection | DOAJ |
| description |
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 Department of Animal Science, October 2008.
AN206/AN206: The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life (ufl.edu)
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| format | Article |
| id | doaj-art-acc279bf44214f5589daec2127a61048 |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2009-01-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-acc279bf44214f5589daec2127a610482025-02-08T06:16:21ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092009-01-0120091The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf LifeChad Carr0Larry Eubanks1University of FloridaUniversity of Florida 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 Department of Animal Science, October 2008. AN206/AN206: The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life (ufl.edu) https://journals.flvc.org/edis/article/view/117551AN206 |
| spellingShingle | Chad Carr Larry Eubanks The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life EDIS AN206 |
| title | The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life |
| title_full | The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life |
| title_fullStr | The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life |
| title_full_unstemmed | The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life |
| title_short | The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life |
| title_sort | effects of chilling temperature of bone in fully cooked hams on microbial growth and shelf life |
| topic | AN206 |
| url | https://journals.flvc.org/edis/article/view/117551 |
| work_keys_str_mv | AT chadcarr theeffectsofchillingtemperatureofboneinfullycookedhamsonmicrobialgrowthandshelflife AT larryeubanks theeffectsofchillingtemperatureofboneinfullycookedhamsonmicrobialgrowthandshelflife AT chadcarr effectsofchillingtemperatureofboneinfullycookedhamsonmicrobialgrowthandshelflife AT larryeubanks effectsofchillingtemperatureofboneinfullycookedhamsonmicrobialgrowthandshelflife |