Microbiological Characteristics of Wet- and Dry-Chilled Poultry
Open Access
- 1 March 1971
- journal article
- Published by Elsevier in Poultry Science
- Vol. 50 (2), 530-536
- https://doi.org/10.3382/ps.0500530
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Frying Chickens Purchased in Retail Markets in One AreaPoultry Science, 1966
- Bacterial Counts Associated with the Chilling of Fryer ChickensPoultry Science, 1962
- Bacterial Contamination and Shelf Life of Freshly Eviscerated Broilers as Influenced by Holding Time in Slush IcePoultry Science, 1957
- Incidence and Kinds of Microorganisms Associated with Commercially Dressed Poultry12Applied Microbiology, 1956