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Publikováno v:
British Food Journal, 109(7), 548-561
British Food Journal 109 (2007) 7
British Food Journal 109 (2007) 7
PurposeThe disease burden caused by Campylobacter jejuni may be decreased by reduced consumption of undercooked chicken meat. However, little is known about consumer preparation of poultry and the effects of commonly applied cooking times on bacteria
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0308b3b83ccda1ff4f28741a023fe15
https://doi.org/10.1108/00070700710761536
https://doi.org/10.1108/00070700710761536
Akademický článek
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Publikováno v:
Journal of Environmental Science & Health. Part A. Toxic/Hazardous Substances & Environmental Engineering; Apr2005, Vol. 40 Issue 4, p751-765, 15p
Autor:
Pierre Vogel, Kendall N. Houk
Provides the background, tools, and models required to understand organic synthesis and plan chemical reactions more efficiently Knowledge of physical chemistry is essential for achieving successful chemical reactions in organic chemistry. Chemists m
Autor:
J. CHRISTOPHER HALL, ROBERT E. HOAGLAND, ROBERT M. ZABLOTOWICZ, R. E. Hoagland, R. M. Zablotowicz, J. C. Hall, Mark J. Schocken, Burkhard Schmidt, J. Sue Wickenden, Kerrm Y. F. Yau, H. Sandermann, N. Hertkorn, R. G. May, B. M. Lange, Paul C. C. Feng, Thomas G. Ruff, Pawel Kafarski, Barbara Lejczak, Giuseppe Forlani, C. P. Mougin, M.-F. Corio-Costet, D. Werek-Reichhart, Jerzy Dec, Jean-Marc Bollag, Hung Lee, T. Alber, Jack T. Trevors, Martin A. Locke, K. K. Hatzios, Stéphane Vuilleumier, Alfred Sommer, Peter Böger, Michael J. Sadowsky, Lawrence P. Wackett, Andrei L. Barkovskii, Ryan J. L. Ramsey, Frank L. Mena, Gerald R. Stephenson, D. E. Crowley, E. Luepromechai, A. Singer, Dale L. Shaner, Berhane Tecle, Micheal Owen, Jonathan Gressel, Kenley K. Ngim, Donald G. Crosby