The Effect of Temperature, Pressure and Chlorine Concentration of Spray Washing Water on Numbers of Bacteria on Lamb Carcases
- 1 December 1981
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 51 (3), 415-424
- https://doi.org/10.1111/j.1365-2672.1981.tb01261.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- The effect of plating technique and incubation temperature on bacterial countsInternational Journal of Food Science & Technology, 2007
- Imide Oligomers Containing Pendent and Terminal Phenylethynyl Groups—IIHigh Performance Polymers, 1998
- Contamination of MeatRoyal Society of Health Journal, 1980
- EFFECTS OF CHILLING RATE, CARCASS FATNESS AND CHLORINE SPRAY ON MICROBIOLOGICAL QUALITY AND CASE–LIFE OF BEEFJournal of Food Science, 1978
- Destruction of Escherichia coli and salmonellae on mutton carcases by treatment with hot waterMeat Science, 1978
- Experiments in Sanitizing Beef With Sodium HypochloriteJournal of Food Protection, 1977
- Beef Carcass Washing to Reduce Bacterial ContaminationJournal of Animal Science, 1974
- USE OF ACETIC AND LACTIC ACID TO CONTROL THE QUANTITY OF MICROORGANISMS ON LAMB CARCASSES1Journal of Milk and Food Technology, 1974
- REDUCTION OF BACTERIA ON PORK CARCASSESJournal of Food Science, 1973
- Observations on the Bacterial Flora of Some Slaughter-housesEpidemiology and Infection, 1933