Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens
dc.contributor.author | Langsrud, Solveig | |
dc.contributor.author | Sørheim, Oddvin | |
dc.contributor.author | Skuland, Silje Elisabeth | |
dc.contributor.author | Almli, Valerie Lengard | |
dc.contributor.author | Jensen, Merete Rusås | |
dc.contributor.author | Grøvlen, Magnhild Seim | |
dc.contributor.author | Ueland, Øydis | |
dc.contributor.author | Møretrø, Trond | |
dc.date.accessioned | 2020-10-08T11:11:20Z | |
dc.date.available | 2020-10-08T11:11:20Z | |
dc.date.created | 2020-07-27T10:26:44Z | |
dc.date.issued | 2020 | |
dc.identifier.citation | PLOS ONE. 2020, 15 (4), . | |
dc.identifier.issn | 1932-6203 | |
dc.identifier.uri | https://hdl.handle.net/11250/2681764 | |
dc.language.iso | eng | |
dc.title | Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.pagenumber | 27 | |
dc.source.volume | 15 | |
dc.source.journal | PLOS ONE | |
dc.source.issue | 4 | |
dc.identifier.doi | 10.1371/journal.pone.0230928 | |
dc.identifier.cristin | 1820559 | |
dc.relation.project | EC/H2020/NO727580 | |
dc.relation.project | Nofima AS: 11897 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 |
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