Thermal inactivation of Salmonella spp. in pork burger patties

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dc.contributor.authorGurman, P.
dc.contributor.authorRoss, T.
dc.contributor.authorHolds, G.
dc.contributor.authorJarrett, R.
dc.contributor.authorKiermeier, A.
dc.date.issued2016
dc.description.abstractAbstract not available
dc.description.statementofresponsibilityP.M. Gurman, T. Ross, G.L. Holds, R.G. Jarrett, A. Kiermeier
dc.identifier.citationInternational journal of food microbiology, 2016; 219:12-21
dc.identifier.doi10.1016/j.ijfoodmicro.2015.11.014
dc.identifier.issn0168-1605
dc.identifier.issn1879-3460
dc.identifier.orcidJarrett, R. [0000-0002-5574-5099]
dc.identifier.orcidKiermeier, A. [0000-0001-6240-2919]
dc.identifier.urihttp://hdl.handle.net/2440/106575
dc.language.isoen
dc.publisherElsevier
dc.rightsCrown Copyright © 2015 Published by Elsevier B.V. All rights reserved.
dc.source.urihttps://doi.org/10.1016/j.ijfoodmicro.2015.11.014
dc.subjectInactivation; cooking; pork burger; skillet; salmonella; predictive model
dc.titleThermal inactivation of Salmonella spp. in pork burger patties
dc.typeJournal article
pubs.publication-statusPublished

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