Title: Survival of Salmonella typhimurium ATCC 14028 on the Surface of Chicken Legs or in Mechanically Deboned Chicken Meat Gamma Irradiated in Air or Vacuum at Temperatures of -20°C to +20°C
Author(s): D.W. Thayer and G. Boyd
Citation: Poultry Science (1991) 70:1026-1033
Keywords: chicken, gamma irradiation, temperature, atmosphere, Salmonella
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