Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-values
By V. Juneja, B. S. Eblen, G. M. Ransom. 2001
165 citations recorded by the source corpus.
Subfields: Biotechnology, Food Science, Infectious Diseases
View Paper: https://www.semanticscholar.org/paper/6b230cd6780beea7d0003c9d1b1d9f5c114989c8
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In Biotechnology
In Food Science
Citations in the corpus
- Sous vide cooking: A review (2012, background): “Consider the Salmonella species: At 60◦C/140◦F, all the Salmonella in a piece of ground beef doesn’t instantly die — it’s reduced by a factor ten every 5.48 minutes (Juneja et al., 2001).”