Effect of Level of Acidification by Phosphoric Acid, Storage Temperature, and Length of Storage on the Chemical and Biological Stability of Ground Poultry Mortality Carcasses-Reference-Cited by-同舟云学术

Effect of Level of Acidification by Phosphoric Acid, Storage Temperature, and Length of Storage on the Chemical and Biological Stability of Ground Poultry Mortality Carcasses

Published:2001-08 Issue:8 Volume:80 Page:1144-1153
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Middleton T.F.,Ferket P.R.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/80/8/1144/4480010/poultrysci80-1144.pdf

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4. Upgrading the value of mortality residues. Pages 50–60 in: Proceedings of the 1998 National Poultry Waste Management Symposium;Blake,1998

5. Acidulants and low pH. Pages 22–41 in: Food Preservatives;Brown,1991

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3. The Effect of Ethoxyquin on The Quality of Ground Poultry Mortality Carcasses Preserved by Lactic Acid Fermentation and Phosphoric Acid Stabilization;Poultry Science;2001-08