Lindsay, R E <br/><br/>
Microwave vs. conventional oven cooking of chicken: relationship of internal temperature to surface contamination by Salmonella typhimurium.  [electronic resource] 

 -  Journal of the American Dietetic Association  Mar 1986 
 - 373-4 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0002-8223 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chickens<br/>Cooking--standards<br/>Food Microbiology<br/>Hot Temperature<br/>Meat--standards<br/>Microwaves<br/>Salmonella Food Poisoning--prevention & control<br/>Salmonella typhimurium--isolation & purification