Growth and inactivation of Salmonella at low refrigerated storage temperatures and thermal inactivation on raw chicken meat and laboratory media: Mixed effect meta-analysis
Growth and inactivation regression equations were developed to describe the effects of temperature on Salmonella concentration on chicken meat for refrigerated temperatures (⩽10 °C) and for thermal treatment temperatures (55-70 °C). The main objectives were: (i) to compare Salmonella growth/inactiva...
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| Autores principales: | , , , |
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| Formato: | Libro |
| Publicado: |
Springer,
2019-04-01T00:00:00Z.
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| Acceso en línea: | Connect to this object online. |
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Internet
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| Número de Clasificación: |
A1234.567 |
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| Copia 1 | Disponible |