Mattick, K L <br/><br/>
The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing.  [electronic resource] 

 -  Journal of applied microbiology  2002 
 - 541-7 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1364-5072 
<br/><br/><label>Standard No.: </label>10.1046/j.1365-2672.2002.01721.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alkaline Phosphatase--metabolism<br/>Animals<br/>Campylobacter--isolation & purification<br/>Colony Count, Microbial<br/>Consumer Product Safety<br/>Cooking--methods<br/>Food Microbiology<br/>Hot Temperature<br/>L-Lactate Dehydrogenase--metabolism<br/>Meat Products--microbiology<br/>Prevalence<br/>Salmonella--growth & development