Microbiological problems of poultry at refrigerator temperatures—a review
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference24 articles.
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4. The shelf‐life of uneviscerated and eviscerated chicken carcasses stored at 10°C and 4°C
5. Rapid bacteriological testing of cooked or cured meats, using a tetrazolium compound
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