An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients (1985) / Chapter Skim
Currently Skimming:
E Microbiological Criteria for Foods Purchased by the Military
E Microbiological Criteria for Foods Purchased by the Military
Pages 387-394
The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
Select key terms on the right to highlight them within pages of the chapter.
From page 387... ...
Appendix E Microbiological Criteria for Foods Purchased by the Military TABLE E-l Microbiological Criteria for Dehydrated Cooked Food Item Specification Limit per gram Number APCa E cold Beef stew MIL-B-43404D 1977 Beef with rice MIL-B-43750-F 1980 Chicken and chicken products MIL-C-43135H 1981 Chicken, diced, compressed MIL-C-44052 1981 Chicken with rice MIL-C-43289E Proposed criteria for theseitemsb 1980 n = 5 n = 5 Chili con came KIIL-C-43287F c = 1 c = 1 1981 m = 75,000 m < 3 Escalloped potatoes with pork MIL-E-43749F M = 150,000 M s 20 1979 Hash, beef MIL-H-43224G 1981 Patties, pork MIL-P-44069 1982 Patties, beef MIL-B-44078 1982 Spaghetti with meat sauce MIL-S-43275F 1979 aAerobic plate count.
|
From page 391... ...
391 Cal ;^ al :: Ct C~ o e~ o o = _ o o · _ C~ · _ 3 _ s~ V ·X l ~ - o ~ e~ a, Ct o V, V v .
|
From page 392... ...
aZ Vl of - to <, o lo Vl 11 ~ 'd ~ Vl ~ - to be to ~Vl o 11 - 't ~ Vl ~ ;~= ~ a: {e Cal a~ c ~ 5 ~ ~ cn ~ .
|
From page 393... ...
; fudge bar, chocolate, survival (Type VIII) Z-C-2104 1979 Negative aSampling plan: MIL-STD-105.
|
From page 394... ...
394 D Cal limo Ct _ O Ct t1-°d Cal C)
|
This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
More
information on Chapter Skim is available.