TY  - JOUR 
T1  - Prevalence and level of <i>Salmonella</i> spp. Contamination on selected pathways of preparation and cooking of fried chicken at the household level
JO  - Food Science and Technology
A1  - ROSNIAWATI, Teti
A1  - RAHAYU, Winiati Pudji
A1  - KUSUMANINGRUM, Harsi Dewantari
A1  - INDROTRISTANTO, Nugroho
A1  - NIKASTRI, Eva
SN  - 0101-2061
UL  - 10.1590/fst.10120
VL  - 41 
Y1  - 2021
PB  - Brasil 
ER  -