3. Changes in Microbial Numbers During Final Washing and Chilling of Commercially Slaughtered Broilers
Open Access
- 1 July 1974
- journal article
- Published by Elsevier in Poultry Science
- Vol. 53 (4) , 1282-1285
- https://doi.org/10.3382/ps.0531282
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- The bacteriological condition of eviscerated chickens processed under controlled conditions in a spin‐chilling system and sampled by two different methodsBritish Poultry Science, 1973
- Factors affecting the use of chlorine in the spin‐chilling of eviscerated poultryBritish Poultry Science, 1973
- Microbiological Characteristics of Wet- and Dry-Chilled PoultryPoultry Science, 1971
- Bacterial Counts Associated with the Chilling of Fryer ChickensPoultry Science, 1962
- Skin Contamination of Broilers During Commercial Evisceration ,Poultry Science, 1961
- Microorganisms Associated with Commercially Processed TurkeysPoultry Science, 1959
- Incidence and Kinds of Microorganisms Associated with Commercially Dressed Poultry12Applied Microbiology, 1956