Title: Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-values
Author(s): V.K. Juneja, B.S. Eblen and G.M. Ransom
Citation: Journal of Food Science (2001) 66(1):146-152
Keywords: heat resistance, Salmonella, beef, pork, turkey, chicken
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