ROASTING TIME AND TEMPERATURE REQUIRED TO KILL FOOD POISONING MICROORGANISMS INTRODUCED EXPERIMENTALLY INTO STUFFING IN TURKEYS
- 1 January 1953
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 18 (1-6) , 131-138
- https://doi.org/10.1111/j.1365-2621.1953.tb17696.x
Abstract
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