Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed

Author: Godwin Sandria   Maughan Curtis   Chambers Edgar  

Publisher: MDPI

E-ISSN: 2304-8158|5|3|45-45

ISSN: 2304-8158

Source: Foods, Vol.5, Iss.3, 2016-06, pp. : 45-45

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract