MICROBIOLOGICAL COMPARISON OF STEAM‐ (AT SUB‐ATMOSPHERIC PRESSURE) AND IMMERSION‐SCALDED BROILERS
- 1 July 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (5) , 903-904
- https://doi.org/10.1111/j.1365-2621.1973.tb02106.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- CONTAMINATION OF BLOOD SYSTEM AND EDIBLE PARTS OF POULTRY WITH Clostridium perfringens DURING WATER SCALDINGJournal of Food Science, 1973
- Plant Processing of Sub-atmospheric Steam Scalded PoultryPoultry Science, 1972
- OCCURRENCE OF Clostridium perfringens IN BROILER PROCESSING AND FURTHER PROCESSING OPERATIONSJournal of Food Science, 1971
- Scalding Poultry by Steam at Subatmospheric PressuresPoultry Science, 1971