Effects of hot water spray and sub-zero saline chilling on bacterial decontamination of broiler carcasses
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
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1. Subzero saline chilling with or without prechilling in icy water improved chilling efficiency and meat tenderness of broiler carcasses;Poultry Science;2023-11
2. Assessment of in-plant decontamination of broiler carcasses by immersion in hot water and lactic acid in Norway;Food Control;2023-10
3. Poultry industry paradigms: connecting the dots;Journal of Applied Poultry Research;2023-03
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