er staphylococcus - Instituto Nacional de Salud
er staphylococcus - Instituto Nacional de Salud
er staphylococcus - Instituto Nacional de Salud
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Methods for Consum<strong>er</strong>s.<br />
http://www.fsis.usda.gov/factsheets/Big_Thaw/in<strong>de</strong>x.a<br />
sp Consultado noviembre <strong>de</strong> 2010.<br />
66. USDA – FSIS (United States Department of<br />
Agriculture – Food Safety and Inspection Cent<strong>er</strong>).<br />
Safe Food Handling. Be Samrt. Keep Foods Apart.<br />
Don´t Cross – Contaminate.<br />
http://www.fsis.usda.gov/factsheets/Be_Smart_Keep_<br />
Foods_Apart/in<strong>de</strong>x.asp Consultado noviembre <strong>de</strong><br />
2010.<br />
67. USDA – FSIS (United States Department of<br />
Agriculture – Food Safety and Inspection Cent<strong>er</strong>).<br />
Safe Food Handling. Washing Food: Does it Promote<br />
Safety?<br />
http://www.fsis.usda.gov/factsheets/Does_Washing_F<br />
ood_Promote_Food_Safety/in<strong>de</strong>x.asp Consultado<br />
noviembre <strong>de</strong> 2010.<br />
68. Fogg NE, Harrison DL. Relationships of<br />
electrophoretic patt<strong>er</strong>ns and selected charact<strong>er</strong>istics<br />
of bovine skeletal muscle and int<strong>er</strong>nal temp<strong>er</strong>ature. J<br />
Food Sci. 1975;40(1):28-34.<br />
69. Krzywicki K. Relation of ATPase activity and<br />
calcium uptake to postmortem glycolysis. J Food Sci.<br />
1971;36(5):791-4.<br />
70. Kayim M, Can E. The pH and total fat values<br />
of fish meat in diff<strong>er</strong>ent iced storage p<strong>er</strong>iod. Asian J<br />
Anim Vet Adv. 2010;5:346-8.<br />
71. Koonz C, Ramsbottom J. Susceptibility of<br />
frozen-<strong>de</strong>frosted poultry meat to drip. J Food Sci.<br />
1939;4(5):485-92.<br />
72. OMS. Manual sobre las cinco claves para la<br />
inocuidad <strong>de</strong> los alimentos. Disponible en:<br />
http://www.who.int/foodsafety/publications/consum<strong>er</strong>/<br />
manual_keys_es.pdf Consultado noviembre <strong>de</strong> 2010.<br />
73. Gobi<strong>er</strong>no <strong>de</strong> Chile, Minist<strong>er</strong>io <strong>de</strong> <strong>Salud</strong>.<br />
Manual <strong>de</strong> Procedimientos Control Sanitario <strong>de</strong> la<br />
Int<strong>er</strong>nación <strong>de</strong> Alimentos. Disponible en:<br />
http://www.chilealimentos.com/medios/2008/e_Normat<br />
ivas_<strong>Nacional</strong>es/Minist<strong>er</strong>io_<strong>Salud</strong>/Reglamento_Sanita<br />
rio_<strong>de</strong>_Alimentos(RSA)/Consultapublica2006/manual<br />
_procedimientos_alimentos_CONSULTA_PUBLICA.p<br />
df Consultado noviembre <strong>de</strong> 2010.<br />
74. Euroco<strong>de</strong> 2: Main Food Groups:<br />
classification, categories and policies.V<strong>er</strong>sión 99/2.<br />
Disponible en:<br />
http://www.ianunwin.<strong>de</strong>mon.co.uk/euroco<strong>de</strong>/docmn/ec<br />
99/ecmgintr.htm. Consultado noviembre <strong>de</strong> 2010.
Change language