REDUCTION OF SALMONELLA ON POST-CHILL CHICKEN CARCASSES BY TRISODIUM PHOSPHATE (NA3PO4) TREATMENT
Author:
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4565.1994.tb00580.x/fullpdf
Reference10 articles.
1. Selective Procedure for Detection of Salmonellae from Poultry and Sausage Products
2. Effect of Temperature and Added Polyphosphate on the Survival of Salmonellae in Poultry Meat during Cold Storage
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