TY  - GEN
AU  - Mattick,K L
AU  - Bailey,R A
AU  - Jørgensen,F
AU  - Humphrey,T J
TI  - The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing
SN  - 1364-5072
PY  - 2002///1114
KW  - Alkaline Phosphatase
KW  - metabolism
KW  - Animals
KW  - Campylobacter
KW  - isolation & purification
KW  - Colony Count, Microbial
KW  - Consumer Product Safety
KW  - Cooking
KW  - methods
KW  - Food Microbiology
KW  - Hot Temperature
KW  - L-Lactate Dehydrogenase
KW  - Meat Products
KW  - microbiology
KW  - Prevalence
KW  - Salmonella
KW  - growth & development
N1  - Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1046/j.1365-2672.2002.01721.x
ER  -