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KMID : 1007520040130060796
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Food Science and Biotechnology
2004 Volume.13 No. 6 p.796 ~ p.800
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Comparison of Growth and Survival Kinetics of Salmonella typhimurium and Campylobacter jejuni on Cooked Chicken Breast Stored under Aerobic Conditions at Various Temperatures
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Burnette Candace N.
Yoon Ki-Sun
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Abstract
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KEYWORD
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C. jejuni, S. typhimurium, primary growth and survival models, cooked chicken breast, temperature
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