REDUCTION OF SALMONELLA ON POST‐CHILL CHICKEN CARCASSES BY TRISODIUM PHOSPHATE (NA3PO4) TREATMENT
- 1 March 1994
- journal article
- Published by Wiley in Journal of Food Safety
- Vol. 14 (1), 9-17
- https://doi.org/10.1111/j.1745-4565.1994.tb00580.x
Abstract
No abstract availableKeywords
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- Effect of Temperature and Added Polyphosphate on the Survival of Salmonellae in Poultry Meat during Cold StorageJournal of Applied Bacteriology, 1976