Effects of the Evisceration and Cooling Processes on the Incidence of Salmonella in Fresh Dressed Turkeys Grown Under Salmonella-Controlled and Uncontrolled Environments
Open Access
- 1 May 1984
- journal article
- Published by Elsevier in Poultry Science
- Vol. 63 (5) , 1069-1072
- https://doi.org/10.3382/ps.0631069
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Incidence of Salmonella in Fresh Dressed Turkeys Raised Under Salmonella-Controlled and Uncontrolled EnvironmentsPoultry Science, 1982
- POSSIBLE PATHWAYS OF CONTAMINATION OF MEAT AND BONE MEAL WITH SALMONELLAAustralian Veterinary Journal, 1979
- Salmonella Contamination in a Commercial Poultry (Broiler) Processing Operation ,Poultry Science, 1974
- Microbiological aspects of poultry processingBritish Poultry Science, 1971
- Salmonella Contamination in a Poultry-Processing PlantApplied Microbiology, 1970