D- AND z-VALUES OF SALMONELLA IN GROUND CHICKEN BREAST MEAT
Author:
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4565.2000.tb00300.x/fullpdf
Reference17 articles.
1. Destruction of Salmonella typhimurium and Staphylococcus aureus in Poultry Products Cooked in a Conventional and Microwave Oven
2. A comparison of temperatures reached after cooking stuffed chickens: Implications for preventing food poisoning
3. Destruction of Salmonellae and Indicator Organisms During Thermal Processing of Turkey Rolls
4. Centers for Disease Control and Prevention (CDC) . 2000 . NationalSalmonellaSurveillance System. [Internet, WWWW], Address: http://www.cdc.gov/ncidod/dbmd/phlisdata/salmonella.htm.
5. CFR . Code of Federal Regulations. 1999 . [Internet, WWW], Address: http://www.access.gpo.gov/nara/cfr/.
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