| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6288919 | Food Microbiology | 2012 | 5 Pages |
Abstract
⺠Thermal inactivation of Salmonella and Escherichia coli O157:H7 determined in finfish. ⺠Temperature used were 55, 60, 65 °C. ⺠D-10 values on finfish were lower than reported for other food systems. ⺠Z-values were within the reported range. ⺠D-10 values can be used to determine cooking parameter for finfish fillets.
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Authors
Kathleen T. Rajkowski,