Characteristics of Microorganisms Associated With Hot-Packaged, Washed and Immersion Chilled Broilers
Open Access
- 1 May 1977
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 56 (3), 918-923
- https://doi.org/10.3382/ps.0560918
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- EFFECT OF VACUUM PACKAGING ON MICROORGANISMS ON CUT‐UP CHICKENS AND IN CHICKEN PRODUCTSJournal of Food Science, 1975
- IMPROVING THE BACTERIOLOGICAL QUALITY OF CHICKEN FRYERS1,2Journal of Milk and Food Technology, 1968
- The spoilage flora of eviscerated chickens stored at different temperaturesInternational Journal of Food Science & Technology, 1966
- Microbiological Standards and Handling Codes for Chilled and Frozen Foods. A ReviewApplied Microbiology, 1961
- THE RELATIONSHIP OF ORGANISMS OF THE GENUS PSEUDOMONAS TO THE SPOILAGE OF MEAT, POULTRY AND EGGSJournal of Applied Bacteriology, 1960
- Microorganisms Associated with Commercially Processed TurkeysPoultry Science, 1959
- Incidence and Kinds of Microorganisms Associated with Commercially Dressed Poultry12Applied Microbiology, 1956
- A New Medium for the Detection of Enterococci in WaterAmerican Journal of Public Health and the Nations Health, 1953