Thomas, Colleen <br/><br/>
Thermal inactivation of H5N1 high pathogenicity avian influenza virus in naturally infected chicken meat.  [electronic resource] 

 -  Journal of food protection  Mar 2007 
 - 674-80 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>0362-028X 
<br/><br/><label>Standard No.: </label>10.4315/0362-028x-70.3.674  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chickens<br/>Consumer Product Safety<br/>Food Contamination<br/>Food Handling--methods<br/>Hot Temperature<br/>Humans<br/>Influenza A Virus, H5N1 Subtype--growth & development<br/>Kinetics<br/>Meat--virology<br/>Models, Biological<br/>Predictive Value of Tests<br/>Time Factors<br/>Virus Inactivation