1. Influence of European Standards on Hygiene in the Food Machine Industry;Hupkes,1995
2. Microbiology of Poultry Meat;Mulder,1993
3. Occurrence of Listeria Species in Broilers Pre-and Post-chilling in Chlorinated Water at Two Slaughterhouses;Loncarevic,1994
4. Is HACCP the Solution to Hygiene Control in Poultry Processing?;Mead,1996
5. Effects of Chlorination of Chill Water on the Bacteriologic Profile of Raw Chicken Carcasses and Giblets;James,1992