Microorganisms Associated with Commercially Processed Turkeys-Reference-Cited by-同舟云学术

Microorganisms Associated with Commercially Processed Turkeys

Published:1959-11 Issue:6 Volume:38 Page:1351-1355
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Walker Homer W.,Ayres John C.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/38/6/1351/9646808/poultrysci38-1351.pdf

Reference7 articles.

1. Methods for the isolation of faecal streptococci (Lancefield Group D) from bacon factories;Barnes;J. Appl. Bacteriol.,1956

2. Slide-test for coagulase positive staphylococci;Cadness-Graves;Lancet,1943

3. Drewniak, E. E., M. A. Howe, H. E. Goresline and E. R. Baush 1954. Studies on sanitizing methods for use in poultry processing. U.S.D.A. Circular No. 930.

4. Methods of detection and effect of freezing on the microflora of chicken pies;Fanelli;Food Technol.,1959

5. The Bacteriology of Commercial Poultry Processing;Gunderson,1954

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