@article{6e86723fcde3475c88adc56f299f7b9e,
title = "Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination",
keywords = "Critical scalding temperatures, D-values, Pork slaughter, Preventing cross-contamination, Salmonella",
author = "Bolton, {D. J.} and R. Pearce and Sheridan, {J. J.} and McDowell, {D. A.} and Blair, {I. S.}",
year = "2003",
doi = "10.1046/j.1365-2672.2003.01938.x",
language = "English",
volume = "94",
pages = "1036--1042",
journal = "Journal of Applied Microbiology",
issn = "1364-5072",
publisher = "Oxford University Press",
number = "6",
}