Temperature Histories at Critical Points and Recommended Cooking Time for Whole Turkeys Baked in a Conventional Oven
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15722.x/fullpdf
Reference15 articles.
1. Estimating cooking times and meat yields from roasted turkeys;Berry;J. Food Sci,1980
2. Destruction of Salmonella and indicator organisms during thermal processing of turkey rolls;Bryan;Poultry Sci,1968
3. Roasting time and temperature required to kill food poisoning microorganisms introduced experimentally into stuffing in turkey;Castellani;Food Res,1953
4. The microbiology of slow-roasted stuffed turkeys;Echner;Dairy Food Sanitation,1988
5. FSIS, USDA. 1996 National Turkey Hotline Consumer Education and Information
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