Types of Microorganisms Associated with Poultry Carcasses-Reference-Cited by-同舟云学术

Types of Microorganisms Associated with Poultry Carcasses

Published:1987 Issue: Volume: Page:29-42
ISSN:
Container-title:The Microbiology of Poultry Meat Products
language:
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Author:

Cunningham F.E.

Publisher

Elsevier

Reference80 articles.

1. Ascorbic acid dipping as a means of extending shelf life and improving microbial quality of cut-up broiler parts;Arafa;Poultry Sci.,1977

2. Ayres, J. C. 1966. Microbial implications in the processing of poultry. Proceedings: 2nd Intern. Congr. Food Sci. Technol., Aug. 22–27, Warsaw, Poland.

3. Rapid detection of Salmonella in turkey rolls and on fresh chicken parts;Banwart;Poultry Sci.,1969

4. Bacteriological problems in broiler preparation and storage;Barnes;Royal Soc. Health J.,1960

5. Food poisoning and spoilage bacteria in poultry processing;Barnes;Vet. Rec.,1972

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