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Effect of Product Dimensions and Surface Browning Method on Salmonella Contamination in Frozen, Surface-Browned, Breaded Chicken Products Treated with Antimicrobials.

Moschonas G, Geornaras I, Stopforth JD, Woerner DR, Belk KE, Smith GC, Sofos JN. Effect of Product Dimensions and Surface Browning Method on Salmonella Contamination in Frozen, Surface-Browned, Breaded Chicken Products Treated with Antimicrobials. J Food Sci. 2015 Dec; 80(12):M2815-21.

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