This project was partially supported by a grant from the U.S. Poultry & Egg Association.
Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium
Version of Record online: 28 JUN 2008
Journal of Food Science
Volume 65, Issue 4, pages 706–710, May 2000
How to Cite
Murphy, R.Y., Marks, B.P., Johnson, E.R. and Johnson, M.G. (2000), Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium. Journal of Food Science, 65: 706–710. doi: 10.1111/j.1365-2621.2000.tb16076.x
- Issue online: 28 JUN 2008
- Version of Record online: 28 JUN 2008
- MS 19990616 received 6/11/99; revised 3/8/00; accepted 4/10/00.
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