SCOPUS 정보 검색 플랫폼

Volumn 65, Issue 1, 2002, Pages 53-60

Thermal inactivation D- and z-values of Salmonella serotypes and Listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties

(5) Murphy, R Y a Duncan, L K b Johnson, E R a Davis, M D a Smith, J N a

a 3202 Bell Engineering Center (United States)

b UNIVERSITY OF ARKANSAS (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AVES; GALLUS GALLUS; LISTERIA; LISTERIA INNOCUA; MELEAGRIS GALLOPAVO; SALMONELLA;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; CHICKEN; FOOD; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; KINETICS; LISTERIA; MEAT; METHODOLOGY; MICROBIOLOGY; SALMONELLA; TURKEY (BIRD);

ANIMALS; CATTLE; CHICKENS; COLONY COUNT, MICROBIAL; FOOD HANDLING; HEAT; KINETICS; LISTERIA; MEAT PRODUCTS; POULTRY PRODUCTS; SALMONELLA; TURKEYS;

EID: 0036007356 PISSN: 0362028X EISSN: None Source Type: Journal
DOI: 10.4315/0362-028X-65.1.53 Document Type: Article

Times cited : (78)

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