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ROASTING TIME AND TEMPERATURE REQUIRED TO KILL FOOD POISONING MICROORGANISMS INTRODUCED EXPERIMENTALLY INTO STUFFING IN TURKEYS
Author(s) -
CASTELLANI A. G.,
CLARKE RUTH R.,
GIBSON MARGARET I.,
MEISNER D. F.
Publication year - 1953
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1953.tb17696.x
Subject(s) - citation , library science , history , computer science