Effects of Six Modifications on the Incidence and Levels of Spoilage and Pathogenic Organisms on Commercially Processed Postchill Broilers-Reference-Cited by-同舟云学术

Effects of Six Modifications on the Incidence and Levels of Spoilage and Pathogenic Organisms on Commercially Processed Postchill Broilers

Published:1992-07 Issue:2 Volume:1 Page:226-234
ISSN:1056-6171
Container-title:Journal of Applied Poultry Research
language:en
Short-container-title:Journal of Applied Poultry Research

Author:

Waldroup Amy L.,Rathgeber Bruce M.,Forsythe Richard H.,Smoot Les

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Link

http://academic.oup.com/japr/article-pdf/1/2/226/2270805/japoulres1-0226.pdf

Reference40 articles.

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2. A study of Salmonella contamination in broiler flocks;Dougherty;Poultry Sci.,1976

3. A survey of Salmonella contamination in modern broiler production;Jones;J. Food Prot.,1989

4. Mulder, R.W.A.W., and N.M. Bolder, 1985. Methods to reduce Salmonella contamination during processing of poultry. Proc. Intern. Sym. on Salmonella. New Orleans, 19–20 July, 1984. G.H. Snoeyenbos, Ed. Centre Poultry Res., 7361 DA Beekbergen, the Netherlands, pp. 242–248.

5. Modifications of processing methods to control Salmonella in poultry;Shackelford;Poultry Sci.,1988

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