BIOMAT Database Logo BIOMAT Database Logo

Effect of cooking on the bacteriologic flora of selected frozen precooked foods. 1951

D L HUSSEMANN

UI MeSH Term Description Entries
D003296 Cooking The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases. Cookery
D005502 Food Substances taken in by the body to provide nourishment. Foods
D005628 Frozen Foods Foods that are preserved by lowering their storage temperature below the freezing point. Food, Frozen,Foods, Frozen,Frozen Food
D006801 Humans Members of the species Homo sapiens. Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man

Related Publications

D L HUSSEMANN
Frozen precooked foods.
January 1948, American journal of public health and the nation's health,
D L HUSSEMANN
ACCEPTANCE OF PRECOOKED, PREPACKAGED, FROZEN FOODS.
September 1964, Journal of the American Dietetic Association,
D L HUSSEMANN
Recent developments in precooked frozen foods.
March 1954, Journal of the American Dietetic Association,
D L HUSSEMANN
[Evaluation of frozen precooked foods during their storage in frozen conditions].
January 1974, Roczniki Panstwowego Zakladu Higieny,
D L HUSSEMANN
Effect of Different Cooking Methods on Histamine Levels in Selected Foods.
December 2017, Annals of dermatology,
D L HUSSEMANN
Evaluation of microbiological methods used for the examination of precooked frozen foods.
March 1958, Applied microbiology,
D L HUSSEMANN
Digestion and absorption of precooked frozen protein foods-1). Effect of presence of absence of polysaccharides.
December 1980, Bollettino della Societa italiana di biologia sperimentale,
D L HUSSEMANN
Growth and survival of an experimentally inoculated Staphylococcus aureus in frozen precooked foods.
July 1947, Journal of bacteriology,
D L HUSSEMANN
Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.
May 2016, Journal of food science,
D L HUSSEMANN
[Effect of cooking on the purine content of foods].
December 1987, Zeitschrift fur Ernahrungswissenschaft,
Copied contents to your clipboard!