Microwave vs. conventional oven cooking of chicken: relationship of internal temperature to surface contamination by Salmonella typhimurium. [electronic resource]

By: Contributor(s): Producer: 19860407Description: 373-4 p. digitalISSN:
  • 0002-8223
Subject(s): In: Journal of the American Dietetic Association vol. 86
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Publication Type: Journal Article

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