English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

A comparison was made of beef cooked in conventional and moist air (Rapidaire) ovens. In both large (ca. 4.5 kg.) and small (ca. 2.7 kg.) joints, spores of Clostridium welchii survived after cooking but vegetative cells, Escherichia coli, and Staphylococcus aureus, did not, regardless of the type of oven used.Cooling at room temperature after cooking permitted growth of Cl. welchii. Although some multiplication also occurred in the centre of large roasts cooled under refrigeration, the viable counts were considered too low to constitute a potential health risk.

The effect of two methods of cooking and cooling onClostridium welchiiand other bacteria in meat