Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-values

✍ Scribed by V.K. Juneja; B.S. Eblen; G.M. Ransom

• Book ID: 108823342
• Publisher: Institute of Food Technologists
• Year: 2001
• Tongue: English
• Weight: 158 KB
• Volume: 66
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2001.tb15597.x