Research Note: The Use of Carcass Halves for Reducing the Variability in Salmonellae Numbers with Broiler-Processing Trials
Open Access
- 1 May 1990
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 69 (5) , 864-866
- https://doi.org/10.3382/ps.0690864
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- EFFECT OF EXPOSURE OF MEAT AND POULTRY TO CHLORINATED WATER ON THE RETENTION OF CHLORINATED COMPOUNDS AND WATERJournal of Food Science, 1977
- CONTROL OF Salmonella AND EXTENTION OF SHELF‐LIFE OF BROILER CARCASSES WITH A GLUTARALDEHYDE PRODUCTJournal of Food Science, 1977
- 3. Changes in Microbial Numbers During Final Washing and Chilling of Commercially Slaughtered BroilersPoultry Science, 1974