Langsrud, Solveig <br/><br/>
Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens.  [electronic resource] 

 -  PloS one  2020 
 - e0230928 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1932-6203 
<br/><br/><label>Standard No.: </label>10.1371/journal.pone.0230928  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Campylobacter--physiology<br/>Chickens--microbiology<br/>Color<br/>Cooking<br/>Food Safety<br/>Microbial Viability<br/>Salmonella--physiology<br/>Temperature<br/>Water--analysis