Supporting Documentation Materials for HACCP Decisions
Oct 09, 2014 · Fermentation B - Survival of Salmmonella seftenberg, C. perfringens, and E. coli O128:B12 Dried fermented turkey sausage step-wise heat treated at 81˚F (27˚C) for 3 hours, 90˚F (32˚C) for 4 hours, 115˚F (46˚C) for 5 hours, spray cooled to 61 to 64˚F (16 to 18˚C) and dried at 50˚F (10˚C) 72% RH for 8 days S. seftenberg decreased 1.5 to ... ................
................
To fulfill the demand for quickly locating and searching documents.
It is intelligent file search solution for home and business.