Chlorine Spray Washing to Reduce Bacterial Contamination of Poultry Processing Equipment
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/65/6/1120/4336204/poultrysci65-1120.pdf
Reference8 articles.
1. Multiple range and multiple F tests;Duncan;Biometrics,1955
2. Bacteriology of Commercial Poultry Processing;Gunderson,1954
3. A critical study of the thiosulfate titration of chlorine;Hallinan;J. Am. Chem. Soc.,1939
4. Improving the bacteriological quality of chicken fryers;Keel;J. Milk Food Technol.,1968
5. Skin contamination of broilers during commercial evisceration;May;Poultry Sci.,1961
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