Effect of Time and Temperature of Commercial Continuous Chilling of Fryer Chickens on Carcass Temperatures, Weight, and Bacterial Counts
Open Access
- 1 March 1966
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 45 (2), 363-369
- https://doi.org/10.3382/ps.0450363
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Relation of “Breast Swab” to “Drip” Bacterial Counts in Tray‐Packed Chicken FryersJournal of Food Science, 1964
- Bacterial Counts Associated with the Chilling of Fryer ChickensPoultry Science, 1962
- The Effect of Time, Temperature and Methods of Cutting on Dehydration of Cut-Up PoultryPoultry Science, 1961
- 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
- Multiple Range and Multiple F TestsBiometrics, 1955