Survival of artificially inoculated Escherichia coli and Salmonella Typhimurium on the surface of raw poultry products subjected to crust freezing. | Poult Sci;90(12): 2874-8, 2011 Dec. | MEDLINE

Main content 1 Search 2 Footer 3

+A A -A High contrast

Brasil - Virtual Health Library

Information and Knowledge for Health

Subject descriptor lookup Advanced Search

Survival of artificially inoculated Escherichia coli and Salmonella Typhimurium on the surface of raw poultry products subjected to crust freezing.

Chaves, B D; Han, I Y; Dawson, P L; Northcutt, J K.

Affiliation

Chaves BD; Department of Food, Nutrition, and Packaging Sciences, Clemson University, SC, USA.

Poult Sci ; 90(12): 2874-8, 2011 Dec.

Article in En | MEDLINE | ID: mdl-22080028

Subject(s)

Escherichia coli/physiology; Food Preservation/methods; Freezing; Meat/microbiology; Salmonella typhimurium/physiology; Animals; Chickens

Search on Google

Full text: 1 Collection: 01-internacional Health context: 3_ND Database: MEDLINE Main subject: Salmonella typhimurium / Escherichia coli / Food Preservation / Freezing / Meat Limits: Animals Language: En Journal: Poult Sci Year: 2011 Document type: Article

Search on Google

Full text: 1 Collection: 01-internacional Health context: 3_ND Database: MEDLINE Main subject: Salmonella typhimurium / Escherichia coli / Food Preservation / Freezing / Meat Limits: Animals Language: En Journal: Poult Sci Year: 2011 Document type: Article