EFFICACIES OF THREE SANITIZERS UNDER SIX CONDITIONS OF APPLICATION TO SURFACES OF BEEF
- 1 March 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (2) , 326-329
- https://doi.org/10.1111/j.1365-2621.1977.tb01491.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- PHYSICAL FACTORS THAT AFFECT REMOVAL OF YEASTS FROM MEAT SURFACES WITH WATER SPRAYSJournal of Food Science, 1975
- Beef Carcass Washing to Reduce Bacterial ContaminationJournal of Animal Science, 1974
- REDUCTION OF BACTERIA ON PORK CARCASSESJournal of Food Science, 1973
- Chlorination of water used for poultry processingBritish Poultry Science, 1968
- Effect of Chlorine, Antibiotics, β-Propiolactone, Acids, and Washing on Salmonella Typhimurium on Eviscerated Fryer ChickensPoultry Science, 1967
- Acids as Poultry Meat PreservativesPoultry Science, 1965