{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,12]],"date-time":"2025-10-12T04:46:55Z","timestamp":1760244415793,"version":"build-2065373602"},"publisher-location":"Basel Switzerland","reference-count":4,"publisher":"MDPI","license":[{"start":{"date-parts":[[2022,9,30]],"date-time":"2022-09-30T00:00:00Z","timestamp":1664496000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the Foundation for Science and Technology (FCT, Portugal)","award":["UIDB\/00690\/2020","UIDP\/00690\/2020","LA\/P\/0007\/2021","PRIMA\/0001\/2018"],"award-info":[{"award-number":["UIDB\/00690\/2020","UIDP\/00690\/2020","LA\/P\/0007\/2021","PRIMA\/0001\/2018"]}]},{"name":"CIMO","award":["UIDB\/00690\/2020","UIDP\/00690\/2020","LA\/P\/0007\/2021","PRIMA\/0001\/2018"],"award-info":[{"award-number":["UIDB\/00690\/2020","UIDP\/00690\/2020","LA\/P\/0007\/2021","PRIMA\/0001\/2018"]}]},{"name":"SusTEC","award":["UIDB\/00690\/2020","UIDP\/00690\/2020","LA\/P\/0007\/2021","PRIMA\/0001\/2018"],"award-info":[{"award-number":["UIDB\/00690\/2020","UIDP\/00690\/2020","LA\/P\/0007\/2021","PRIMA\/0001\/2018"]}]},{"name":"ArtiSaneFood project","award":["UIDB\/00690\/2020","UIDP\/00690\/2020","LA\/P\/0007\/2021","PRIMA\/0001\/2018"],"award-info":[{"award-number":["UIDB\/00690\/2020","UIDP\/00690\/2020","LA\/P\/0007\/2021","PRIMA\/0001\/2018"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"DOI":"10.3390\/foods2022-13001","type":"proceedings-article","created":{"date-parts":[[2022,11,24]],"date-time":"2022-11-24T01:37:48Z","timestamp":1669253868000},"page":"44","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Thermal Inactivation Kinetics of Salmonella typhimurium in alheira Sausage Batter"],"prefix":"10.3390","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7528-0479","authenticated-orcid":false,"given":"Sara","family":"Coelho-Fernandes","sequence":"first","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3077-7414","authenticated-orcid":false,"given":"Vasco","family":"Cadavez","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8462-9775","authenticated-orcid":false,"given":"Ursula","family":"Gonzales-Barron","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,9,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"100208","DOI":"10.1016\/j.japr.2021.100208","article-title":"Modeling thermal inactivation of Salmonella typhimurium in mash broiler feed","volume":"30","author":"Boltz","year":"2021","journal-title":"J. Appl. Poult. Res."},{"key":"ref_2","unstructured":"Borgi, H. (2020). Prevalence and Molecular Characterisation of Salmonella spp. Isolated from alheira, a Traditional Portuguese Meat Product. [Master Thesis, Instituto Polit\u00e9cnico de Bragan\u00e7a]. Available online: https:\/\/bibliotecadigital.ipb.pt\/handle\/10198\/22748."},{"key":"ref_3","unstructured":"(1975). Meat and meat products\u2014Detection of salmonellae (Reference method) (Standard No. ISO 3565:1975)."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"53","DOI":"10.4315\/0362-028X-65.1.53","article-title":"Thermal inactivation D- and z-values of Salmonella serotypes and Listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties","volume":"65","author":"Murphy","year":"2002","journal-title":"J. Food Prot."}],"event":{"name":"The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health\u2014A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing","acronym":"Foods 2022"},"container-title":["The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing"],"original-title":[],"link":[{"URL":"https:\/\/www.mdpi.com\/2673-9976\/18\/1\/44\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T01:24:55Z","timestamp":1760145895000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2673-9976\/18\/1\/44"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,9,30]]},"references-count":4,"alternative-id":["Foods2022-13001"],"URL":"https:\/\/doi.org\/10.3390\/foods2022-13001","relation":{},"subject":[],"published":{"date-parts":[[2022,9,30]]}}}