Thermal Inactivation of Salmonella Enteritidis Inoculated to Cake and Chicken
In this study, thermal inactivation of Salmonella Enteritidis inoculated to the cake dough and a whole raw chicken was investigated. The cake dough was inoculated with 6.15 log-cfu/g S. Enteritidis then, thermal treatment was applied at 160°C top-bottom fan cooking mode. The initial count of S. Ente...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2018-04-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1443 |