Thermal inactivation of Salmonella in whole muscle and ground turkey breast.
about
The Potential Link between Thermal Resistance and Virulence in Salmonella: A Review.Evaluating the predictive ability of a path-dependent thermal inactivation model for salmonella subjected to prior sublethal heating in ground turkey, beef, and pork.Evaluation of Salmonella thermal inactivation model validity for slow cooking of whole-muscle meat roasts in a pilot-scale oven.
P2860
Thermal inactivation of Salmonella in whole muscle and ground turkey breast.
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年学术文章
@wuu
2008年学术文章
@zh
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
@zh-sg
2008年學術文章
@yue
2008年學術文章
@zh-hant
name
Thermal inactivation of Salmonella in whole muscle and ground turkey breast.
@en
Thermal inactivation of Salmonella in whole muscle and ground turkey breast.
@nl
type
label
Thermal inactivation of Salmonella in whole muscle and ground turkey breast.
@en
Thermal inactivation of Salmonella in whole muscle and ground turkey breast.
@nl
prefLabel
Thermal inactivation of Salmonella in whole muscle and ground turkey breast.
@en
Thermal inactivation of Salmonella in whole muscle and ground turkey breast.
@nl
P2093
P2860
P1476
Thermal inactivation of Salmonella in whole muscle and ground turkey breast.
@en
P2093
A M Booren
A Orta-Ramirez
Elliot T Ryser
V Tuntivanich
P2860
P304
P356
10.4315/0362-028X-71.12.2548
P577
2008-12-01T00:00:00Z