Roberts, D <br/><br/>
Observations on procedures for thawing and spit-roasting frozen dressed chickens, and post-cooking care and storage: with particular reference to food-poisoning bacteria.  [electronic resource] 

 -  The Journal of hygiene  Sep 1972 
 - 565-88 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-1724 
<br/><br/><label>Standard No.: </label>10.1017/s0022172400063154  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Botulism--prevention & control<br/>Chickens<br/>Clostridium perfringens--growth & development<br/>Cooking<br/>Food Microbiology<br/>Food Preservation<br/>Foodborne Diseases--prevention & control<br/>Freezing<br/>Hot Temperature<br/>Intestines--microbiology<br/>Poultry Products<br/>Refrigeration<br/>Salmonella--growth & development<br/>Salmonella Food Poisoning--prevention & control<br/>Salmonella typhimurium--growth & development<br/>Staphylococcal Food Poisoning--prevention & control<br/>Staphylococcus--growth & development<br/>Temperature<br/>Time Factors<br/>Water