Thermal inactivation of Salmonella spp. in ground chicken breast or thigh meat

International Journal of Food Science and Technology

Volumn 42, Issue 12, 2007, Pages 1443-1448

  Juneja, Vijay K ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Chicken; D values; Heat; Salmonella spp.; Thermal inactivation; Z values

Indexed keywords

BACTERIA (MICROORGANISMS); COLUMBA; GLYCINE MAX; SALMONELLA;

EID: 36849014794     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01362.x     Document Type: Article

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