Modeling Cooking Time to Inactivate Salmonella in Chicken Leg Quarters Cooked in an Air–Steam Impingement Oven
Version of Record online: 15 JUN 2006
Journal of Food Science
Volume 71, Issue 5, pages M146–M149, June/July 2006
How to Cite
Osaili, T. M., Griffis, C. L., Martin, E. M., Gbur, E. E. and Marcy, J. A. (2006), Modeling Cooking Time to Inactivate Salmonella in Chicken Leg Quarters Cooked in an Air–Steam Impingement Oven. Journal of Food Science, 71: M146–M149. doi: 10.1111/j.1750-3841.2006.00043.x
- Issue online: 15 JUN 2006
- Version of Record online: 15 JUN 2006
- MS 20050633 Submitted 10/20/2005, Accepted 4/1/2006
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