Bacteria recovery from genetically feathered and featherless broiler carcasses after immersion chilling
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/84/9/1499/4501962/poultrysci84-1499.pdf
Reference19 articles.
1. Food poisoning and spoilage bacteria in poultry processing;Barnes;Vet. Rec.,1972
2. The sampling of chickens, turkeys, ducks and game birds;Barnes,1973
3. Distribution and numbers of Campylobacter in newly slaughtered broiler chickens and hens;Berndtson;Int. J. Food Microbiol.,1992
4. Chilling of poultry: the effects of process parameters on the level of bacteria in spin chiller waters;Blood;J. Food Technol.,1974
5. Poultry and Poultry Meat Products;Bryan,1980
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