Related content

Process Lethality and Product Yield for Chicken Patties Processed in a Pilot-Scale Air-Steam Impingement Oven

By Murphy R. Y.   Duncan L. K.   Johnson E. R.   Davis M. D.  

Journal of Food Protection, Vol. 64, Iss. 10, 2001-10 ,pp. : 1549-1555

International Association for Food Protection

Access to resources Recommend Favorite

Thermal Lethality of Salmonella Senftenberg and Listeria innocua in Fully Cooked and Packaged Chicken Breast Strips via Steam Pasteurization

By Murphy R. Y.   Duncan L. K.   Johnson E. R.   Davis M. D.   Wolfe R. E.   Brown H. G.  

Journal of Food Protection, Vol. 64, Iss. 12, 2001-12 ,pp. : 2083-2087

International Association for Food Protection

Access to resources Recommend Favorite

Survival of Salmonella in Processed Chicken Products during Frozen Storage

By Dominguez Silvia A.   Schaffner Donald W.  

Journal of Food Protection, Vol. 72, Iss. 10, 2009-10 ,pp. : 2088-2092

International Association for Food Protection

Access to resources Recommend Favorite

Thermal Lethality of Salmonella Senftenberg and Listeria innocua on Fully Cooked and Vacuum Packaged Chicken Breast Strips during Hot Water Pasteurization

By Murphy R. Y.   Berrang M. E.  

Journal of Food Protection, Vol. 65, Iss. 10, 2002-10 ,pp. : 1561-1564

International Association for Food Protection

Access to resources Recommend Favorite

Lethality of Salmonella and Listeria innocua in Fully Cooked Chicken Breast Meat Products during Postcook In-Package Pasteurization

By Murphy R. Y.   Duncan L. K.   Driscoll K. H.   Marcy J. A.  

Journal of Food Protection, Vol. 66, Iss. 2, 2003-02 ,pp. : 242-248

International Association for Food Protection

Access to resources Recommend Favorite