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29
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H-Index
1953
Active since
RUTH R. CLARKE is an author specializing in poultry science, food safety, and foodborne pathogens.
Top concepts
Food SafetyMicrobiologyPublic HealthPoultry ScienceFood MicrobiologyFoodborne Pathogens
Publications per year
1953–1953
ROASTING TIME AND TEMPERATURE REQUIRED TO KILL FOOD POISONING MICROORGANISMS INTRODUCED EXPERIMENTALLY INTO STUFFING IN TURKEYS
A Castellani, RUTH R. CLARKE, Margaret Gibson et al. · Journal of Food Science · 1953 · 29 citations
Foodborne Pathogens, Foodborne Illness, Food Microbiology +7
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