EFFECT OF SPIN CHILLING AND FREEZING ON BACTERIA ON COMMERCIALLY PROCESSED TURKEYS
- 1 March 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (2) , 334-336
- https://doi.org/10.1111/j.1365-2621.1978.tb02299.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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- 2. Chilling Poultry Meat—A Literature ReviewPoultry Science, 1974
- 1. Chilling Poultry Meat—Why the Surge of InterestPoultry Science, 1974
- OCCURRENCE OF Clostridium perfringens IN BROILER PROCESSING AND FURTHER PROCESSING OPERATIONSJournal of Food Science, 1971
- Microbiological Studies in Poultry Processing Plants in CanadaCanadian Institute of Food Technology Journal, 1969
- Effect of Time and Temperature of Commercial Continuous Chilling of Fryer Chickens on Carcass Temperatures, Weight, and Bacterial CountsPoultry Science, 1966
- Incidence of Salmonellae on Commercially Processed Poultry ,Poultry Science, 1960