Influence of Chlorine Dioxide Water Treatment on Numbers of Bacteria Associated with Processed Turkey
Open Access
- 1 May 1973
- journal article
- Published by Elsevier in Poultry Science
- Vol. 52 (3) , 1053-1058
- https://doi.org/10.3382/ps.0521053
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Microorganisms Associated with Commercially Processed TurkeysPoultry Science, 1959
- Increasing Shelf-Life of Fresh Chicken Meat by Using ChlorinationPoultry Science, 1955