Microbial ecology of poultry and poultry products
Author:
Affiliation:
1. Department of Veterinary Medicine, Faculty of Agriculture; University of Novi Sad; Novi Sad Serbia
2. School of Veterinary Science, Faculty of Health and Life Sciences; University of Liverpool; Neston UK
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118823071.ch24/fullpdf
Reference37 articles.
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3. Enumeration of Escherichia coli cells on chicken carcasses as a potential measure of microbial process control in a random selection of slaughter establishments in the United States;Altekruse;Applied Environmental Microbiology,2009
4. Anonymous 2000 A Guide to HACCP Systems in the Meat Industry , Appendix IX.4: Slaughter, Dressing, Portioning, and Deboning of Chicken (Broilers)
5. Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria, and Escherichia coli on broiler carcasses;Berrang;Poultry Science,2000
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