Thermal inactivation of Salmonella in chicken curry puff filling
This study explores the potential risk of Salmonella contamination in chicken curry puff filling, focusing on chicken as a high-risk ingredient during filling preparation. It investigates cooking temperature as a critical control point to reduce Salmonella contamination and determines thermal inacti...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
|
| Series: | The Microbe |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2950194625000305 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|