The Microbiology of Raw, Eviscerated Chickens: A Ten Year Comparison-Reference-Cited by-同舟云学术

The Microbiology of Raw, Eviscerated Chickens: A Ten Year Comparison

Published:1983-03 Issue:3 Volume:62 Page:437-444
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

CAMPBELL DOUGLAS F.,JOHNSTON RALPH W.,CAMPBELL GWENDOLYN S.,McCLAIN DENNIS,MACALUSO JOSEPH F.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/62/3/437/4382268/poultrysci62-0437.pdf

Reference18 articles.

1. The shelf-life of uneviscerated and eviscerated chicken carcasses stored at 10 C and 4 C;Barnes;Br. Poultry Sci.,1975

2. The current status of poultry chilling in Europe;Brant;Poultry Sci.,1974

3. Evaluation of the hygienic problems related to the chilling of poultry carcasses,1976

4. Effectiveness of sampling methods for Salmonella detection on processed broilers;Cox;J. Food Prot.,1978

5. Drewniak, E. E., M. A. Howe Jr., H. E. Goresline, and E. R. Bausch, 1954. Studies on sanitizing methods for use in poultry processing. US Dept. Agric. Circ. No. 930.

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