Effect of water activity on thermal inactivation of Salmonella in ground Turkey

Effect of water activity on thermal inactivation of Salmonella in ground Turkey

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Carlson, Tausha R., Marks, Bradley P., Booren, Alden M., Ryser, Elliot T., Orta-Ramírez, Alicia
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 7 (2005), p. M363-366
Materias:	Alimentos Carne de pavo Salmonella Bacteria Humedad Actividad del agua Calor
Publicación relacionada:	Contenido en: Journal of food science

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