Use of a Scald Additive to Reduce Levels of Salmonella Typhimurium During Poultry Processing
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/87/8/1672/4402184/poultrysci87-1672.pdf
Reference15 articles.
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3. The effect of pH adjustment on the microbiology of chicken scald-tank water with particular reference to the death rate of salmonellas;Humphrey;J. Appl. Bacteriol.,1981
4. Modern Food Microbiology;Jay,2000
5. Cross-contamination during the scalding and plucking of broilers;Mulder;Br. Poult. Sci.,1978
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