| 000 | 01388 a2200373 4500 | ||
|---|---|---|---|
| 005 | 20250514043631.0 | ||
| 264 | 0 | _c20021114 | |
| 008 | 200211s 0 0 eng d | ||
| 022 | _a1364-5072 | ||
| 024 | 7 |
_a10.1046/j.1365-2672.2002.01721.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMattick, K L | |
| 245 | 0 | 0 |
_aThe prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing. _h[electronic resource] |
| 260 |
_bJournal of applied microbiology _c2002 |
||
| 300 |
_a541-7 p. _bdigital |
||
| 500 | _aPublication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aAlkaline Phosphatase _xmetabolism |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aCampylobacter _xisolation & purification |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 | _aConsumer Product Safety |
| 650 | 0 | 4 |
_aCooking _xmethods |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 |
_aL-Lactate Dehydrogenase _xmetabolism |
| 650 | 0 | 4 |
_aMeat Products _xmicrobiology |
| 650 | 0 | 4 | _aPrevalence |
| 650 | 0 | 4 |
_aSalmonella _xgrowth & development |
| 700 | 1 | _aBailey, R A | |
| 700 | 1 | _aJørgensen, F | |
| 700 | 1 | _aHumphrey, T J | |
| 773 | 0 |
_tJournal of applied microbiology _gvol. 93 _gno. 4 _gp. 541-7 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1046/j.1365-2672.2002.01721.x _zAvailable from publisher's website |
| 999 |
_c12113554 _d12113554 |
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