Comparative Effectiveness of Feeding Aureomycin and Dipping in an Aureomycin Solution as a Means of Preserving Poultry Meat
Open Access
- 1 January 1958
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 37 (1), 174-179
- https://doi.org/10.3382/ps.0370174
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The Efficacy of Chlortetracycline at Several Temperatures in Controlling Spoilage of Poultry MeatPoultry Science, 1957
- Antibiotics in Food Processing, Experimental Preservation of Fish and Beef with AntibioticsJournal of Agricultural and Food Chemistry, 1954
- Action of Sulpha Compounds, Antibiotics and Nitrite on Growth of Bacteria in Fish FleshJournal of the Fisheries Research Board of Canada, 1948
- Chemical Inhibition of Growth of Fish Spoilage BacteriaJournal of the Fisheries Research Board of Canada, 1944