New USDA guidance on cooking poultry [[electronic resource]]

• Pubblicazione: [Washington, D.C.?] : , : [U.S. Dept. of Agriculture, Food Safety and Inspection Service], , [2006]
• Descrizione fisica: 1 streaming video file (1 min., 28 sec.) : digital, WMV file, sound, color
• Soggetto topico: Cooking (Poultry) - Safety measures; Holiday cooking - Safety measures; Thermometers; Temperature; Food handling - Safety measures; Food contamination - Prevention; Foodborne diseases - Prevention
• Soggetto genere / forma: Educational films.
• Altri autori: RaymondRichard Allen <1947-> O'LearyPat
• Note generali: Title from video caption.; "Broadcast Media & Technology Center, USDA"--Caption.; "Apr 2006"--Videos home page.; Open-captioned.; Accompanied by transcript in HTML format.
• Sommario/riassunto: Announces the minimum safe internal temperature standard set by the USDA for cooking or roasting poultry: 165-degrees Fahrenheit. Also covers other safe poultry cooking measures and provides referrals to USDA information resources for consumers. Guidance explained by Richard Raymond, M.D., of USDA's Office of Food Safety.
• Altri titoli varianti: New United States Department of Agriculture guidance on cooking poultry; USDA guidance on cooking poultry
• Titolo autorizzato: New USDA guidance on cooking poultry
• Formato: Videoregistrazioni
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910701175903321
• Lo trovi qui: Univ. Federico II