Temperature histories at critical points and recommended cooking time for whole turkeys baked in a conventional oven

Journal of Food Science

Volumn 63, Issue 2, 1998, Pages 262-266

  Chang, H C ^a   Carpenter, J A ^a   Toledo, R T ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Cooking times; Heating rates; Salmonella inactivation; Turkeys

Indexed keywords

EID: 0031903051     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15722.x     Document Type: Article

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