The Effect of pH Adjustment on the Microbiology of Chicken Scald‐tank Water with Particular Reference to the Death Rate of Salmonellas

This publication has 19 references indexed in Scilit:

• The Effects of pH and Levels of Organic Matter on the Death Rates of Salmonellas in Chicken Scald‐tank Water
  Journal of Applied Bacteriology, 1981
• DEATHS NOTICE (MARGARET MEAD)
  Anthropology News, 1979
• Cross‐contamination during the scalding and plucking of broilers
  British Poultry Science, 1978
• The Effect on Xanthophyll Content and Color of Broiler Skin When Scald Additive Concentration Was Measured by pH ,
  Poultry Science, 1975
• Heat destruction of some bacterial strains attached to broiler skin
  British Poultry Science, 1975
• Microbiological screening of the straight chain fatty acids (c₁‐c₁₂) as potential silage additives
  Journal of the Science of Food and Agriculture, 1975
• Improvements in Poultry Slaughterhouse Hygiene as a Result of Cleaning Before Cooling
  Poultry Science, 1974
• Scalding Poultry by Steam at Subatmospheric Pressures
  Poultry Science, 1971
• The distribution of clostridia in poultry processing plants
  British Poultry Science, 1970
• Salmonellae Contamination of Production and Processing Facilities for Broilers and Ducklings , ,
  Poultry Science, 1968