Destruction of Salmonellae on Poultry Meat With Lysozyme, EDTA, X-Ray, Microwave and Chlorine
Open Access
- 1 September 1975
- journal article
- Published by Elsevier in Poultry Science
- Vol. 54 (5) , 1388-1394
- https://doi.org/10.3382/ps.0541388
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Experimental Approaches to Poultry Meat Surface Pasteurization by Condensing VaporsPoultry Science, 1970
- Salmonella and Total Count Reduction in Poultry Treated with Sodium Hypochlorite SolutionsPoultry Science, 1968
- Chlorination in poultry processingBritish Poultry Science, 1965
- The Effect of Chlorine in the Chilling Water on Salmonellae in Dressed ChickenActa Veterinaria Scandinavica, 1963
- The effect of chlorination on chicken carcasses infected with SalmonellaeEpidemiology and Infection, 1961
- The effects of irradiation on the quality of meat and poultryThe International Journal of Applied Radiation and Isotopes, 1959