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Publications tagged with "cooling"
Influence of four retail food service cooling methods on the behavior of Clostridium perfringens ATCC 10388 in turkey roasts following heating to an internal temperature of 74°C
David Olds, Aubrey Mendonca, Jeannie Sneed, and Bledar Bisha. “Influence of four retail food service cooling methods on the behavior of Clostridium perfringens ATCC 10388 in turkey roasts following heating to an internal temperature of 74° C”. Journal of Food Protection (2006): 69, 112-117.
Repeated testing and rinsing regimens for toothpastes with various cooling and burn intensities: impact on discrimination and repeatability
Allison, A.A., Chambers, E. IV., and Chambers, D.H. 2007. Repeated testing and rinsing regimens for toothpastes with various cooling and burn intensities: impact on discrimination and repeatability. J. Sensory Stud. 22: 695-712.