MICROBIOLOGICAL QUALITY OF FURTHER‐PROCESSED TURKEY PRODUCTS
- 1 November 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (7) , 1001-1004
- https://doi.org/10.1111/j.1365-2621.1971.tb03331.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Destruction of Salmonellae and Indicator Organisms During Thermal Processing of Turkey RollsPoultry Science, 1968
- Salmonellae Associated with Further-processed Turkey ProductsApplied Microbiology, 1968
- Salmonellae Associated with Further-processed Turkey Products1Applied Microbiology, 1968
- Microorganisms Isolated from Turkey GibletsPoultry Science, 1967
- Effect of Processing on Bacteria Associated with Turkey GibletsPoultry Science, 1965