MICROBIOLOGICAL AND PHYSICOCHEMICAL EVALUATION OF CHICKEN CUTS SUBMITTED TO PERACETIC ACID APPLICATION DURING THE SLAUGHTER
Author:
Funder
FAPESP
Universidade Federal de Uberlândia
Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Publisher
Elsevier BV
Reference41 articles.
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4. Effect of myofiber characteristics and thickness of perimysium and endomysium on meat tenderness of chickens;An;Poult Sci,2010
5. A systematic review of studies on Escherichia coli and Enterobacteriaceae on beef carcasses at the slaughterhouse;Barco;International Journal of Food Microbiology,2015
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