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dc.contributor.authorLangsrud, Solveig
dc.contributor.authorSørheim, Oddvin
dc.contributor.authorSkuland, Silje Elisabeth
dc.contributor.authorAlmli, Valerie Lengard
dc.contributor.authorJensen, Merete Rusås
dc.contributor.authorGrøvlen, Magnhild Seim
dc.contributor.authorUeland, Øydis
dc.contributor.authorMøretrø, Trond
dc.date.accessioned2020-10-08T11:11:20Z
dc.date.available2020-10-08T11:11:20Z
dc.date.created2020-07-27T10:26:44Z
dc.date.issued2020
dc.identifier.citationPLOS ONE. 2020, 15 (4), .
dc.identifier.issn1932-6203
dc.identifier.urihttps://hdl.handle.net/11250/2681764
dc.language.isoeng
dc.titleCooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber27
dc.source.volume15
dc.source.journalPLOS ONE
dc.source.issue4
dc.identifier.doi10.1371/journal.pone.0230928
dc.identifier.cristin1820559
dc.relation.projectEC/H2020/NO727580
dc.relation.projectNofima AS: 11897
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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