Effect of Water Activity on Thermal Inactivation of Salmonella in Ground Turkey
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11481.x/fullpdf
Reference11 articles.
1. Survival of a Salmonella typhimurium experimental contaminant during cooking of beef roasts
2. Thermal inactivation of bacteria—a new predictive model for the combined effect of three environmental factors: temperature, pH and water activity
3. Fate of Salmonella Inoculated into Beef for Cooking
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