Thermal inactivation of pathogens and verification of adequate cooking in meat and poultry products
Adv Food Nutr Res
.
2002:44:147-94.
doi: 10.1016/s1043-4526(02)44004-1.
Authors
Alicia Orta-Ramirez
1
,
Denise M Smith
Affiliation
1
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824-1224, USA.
PMID:
11885136
DOI:
10.1016/s1043-4526(02)44004-1
No abstract available
Publication types
Review
MeSH terms
Food Handling*
Food Microbiology*
Meat Products / microbiology*
Poultry Products / microbiology*