Effect of packaging-film thicknesses on thermal inactivation of Salmonella and Listeria innocua in fully cooked chicken breast meat

Journal of Food Science

Volumn 67, Issue 9, 2002, Pages 3435-3440

  Murphy, R Y ^a   Duncan, L K ^b   Marcy, J A ^b   Berrang, M E ^c   Driscoll, K H ^a  

^a University of Arkansas   (United States)

^b UNIVERSITY OF ARKANSAS   (United States)

^c RUSSELL RESEARCH CENTER   (United States)

Author keywords

Fully cooked chicken; Listeria; Packaging film thickness; Salmonella; Thermal lethality

Indexed keywords

COLUMBA; GALLUS GALLUS; LISTERIA; LISTERIA INNOCUA; SALMONELLA;

EID: 0036868149     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09602.x     Document Type: Article

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