Focus groups on barriers that limit consumers' use of thermometers when cooking meat and poultry products
Subtitle: phase one : final report
By: prepared by Patrick T. Koeppl ; submitted to United States Department of Agriculture, Food Safety and Inspection Service
Contributors: United States. Food Safety and Inspection Service
Publisher: The Dept.
Published: 1998
Place of publication: Washington D.C
Language: eng
Number of pages: 56
Subjects: Cooking (Meat); Cooking (Poultry); Equipment and supplies; Cooking; Safety measures
Other titles: Final report :
Description: Findings of a focus group that discussed opinions and knowledge of using meat thermometers. Study was done to get a better idea on how to promote the use of meat thermometers.
Notes: Cover title.

"Contract No. 43-3A94-7-1637."

Does not include Appendix B. "Transcripts."

"January, 1998."