Subcutaneous temperature profile, skin appearance, and picking efficiency of immersion and spray scalded broiler carcasses
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/78/4/595/4348078/poultrysci78-0595.pdf
Reference8 articles.
1. Microbiological comparison of immersion and spray scalded broiler carcasses;Dickens;Poultry Sci.,1988
2. Plant processing of sub-atmospheric steam scalded poultry;Kaufman;Poultry Sci.,1972
3. Contamination of blood system and edible parts of poultry with Clostridium perfringens during water scalding;Lillard;J. Food Sci.,1973
4. Microbiological comparison of steam (at sub-atmospheric pressure) and immersion-scalded broilers;Lillard;J. Food Sci.,1973
5. Cross-contamination during the scalding and picking of broilers;Mulder;Br. Poult. Sci.,1978
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