Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.2002.01599.x/fullpdf
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4. Identification and quantification of risk factors regarding Salmonella spp. on pork carcasses
5. 5F.J. Bolton, H.C. Dawkin, D.M. Hinchcliff, and L. Robertson (1982 )Campylobacter jejuni/coliin abattoirs and butcher shops.Journal of Infection4 , 243 -245 .
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