The Effect of Temperature, Pressure and Chlorine Concentration of Spray Washing Water on Numbers of Bacteria on Lamb Carcases-Reference-Cited by-同舟云学术

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The Effect of Temperature, Pressure and Chlorine Concentration of Spray Washing Water on Numbers of Bacteria on Lamb Carcases

Published:1981-12 Issue:3 Volume:51 Page:415-424
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

KELLY C. A.,DEMPSTER J. F.,MCLOUGHLIN A. J.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1981.tb01261.x/fullpdf

Reference26 articles.

1. Developments in slaughterhouse practice;Akers;Food Manufacture,1969

2. A non 1964 Health problems affecting intra-community trade in fresh meat Official Journal of the EEC 185 187

3. Bailey , C. 1971 Spray washing of lamb carcasses Proceedings of the 17th European Meeting of Meat Research Workers (Bristol) 175 181

4. Reduction of bacteria on pork carcasses;Biemuller;Journal of Food Science,1973

5. Carcass cleaning;Bryce-Jones;Institute of Meat Bulletin,1969

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