Destruction of Salmonellae and Indicator Organisms During Thermal Processing of Turkey Rolls
Open Access
- 1 November 1968
- journal article
- Published by Elsevier in Poultry Science
- Vol. 47 (6) , 1966-1978
- https://doi.org/10.3382/ps.0471966
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Salmonellae Associated with Further-processed Turkey Products1Applied Microbiology, 1968
- Effective Heat Processing for the Destruction of Pathogenic Bacteria in Turkey RollsPoultry Science, 1965
- Adequacy of Cooking Procedures for the Destruction of SalmonellaeAmerican Journal of Public Health and the Nations Health, 1963
- HEAT RESISTANCE IN LIQUID EGGS OF SOME STRAINS OF THE GENUS SALMONELLA a,bJournal of Food Science, 1954
- ROASTING TIME AND TEMPERATURE REQUIRED TO KILL FOOD POISONING MICROORGANISMS INTRODUCED EXPERIMENTALLY INTO STUFFING IN TURKEYSJournal of Food Science, 1953
- STUDIES ON THE POSSIBILITY OF THE TRANSMISSION OF SALMONELLA BY COOKED FOWLa,b,cJournal of Food Science, 1951