Title: Effects of NaCl, Sucrose, and Water Content on the Survival of Salmonella typhimurium on Irradiated Pork and Chicken
Author(s): D.W. Thayer, G. Boyd, J.B. Fox, Jr. and L. Lakritz
Citation: Journal of Food Protection (1995) 58(5):490-496
Keywords: Irradiation, pork, chicken, Salmonella typhimurium, S. typhimurium, salt, water
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