Effect of Method of Freezing on Survival of Microorganisms on Turkey ,
Open Access
- 1 January 1963
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 42 (1), 128-137
- https://doi.org/10.3382/ps.0420128
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- Microorganisms Associated with Commercially Processed TurkeysPoultry Science, 1959
- THE EFFECT OF THE TETRACYCLINE COMPOUNDS ON THE STORAGE LIFE AND MICROBIOLOGY OF CHILLED EVISCERATED POULTRYJournal of Applied Bacteriology, 1958
- METHODS FOR THE ISOLATION OF FAECAL STREPTOCOCCI (LANCEFIELD GROUP D) FROM BACON FACTORIESJournal of Applied Bacteriology, 1956
- Microbiological Problems of Frozen Food ProductsPublished by Elsevier ,1955
- THE PREDOMINANCE OF MICROCOCCI IN THE FLORA OF EXPERIMENTAL FROZEN TURKEY MEAT STEAKSJournal of Food Science, 1951
- SURVIVAL OF BACTERIA IN A PRECOOKED, FRESH‐FROZEN FOOD1Journal of Food Science, 1948
- Studies on the Death of Bacteria at Low TemperaturesJournal of Bacteriology, 1945
- EFFECT OF PRECOOLING AND RATE OF FREEZING ON THE QUALITY OF DRESSED POULTRYCanadian Journal of Research, 1938
- Study of Bacterial Fluorescence in Various MediaJournal of Bacteriology, 1931