CHILLING POULTRY MEAT .3. CHANGES IN MICROBIAL NUMBERS DURING FINAL WASHING AND CHILLING OF COMMERCIALLY SLAUGHTERED BROILERS

被引：40

作者：

MAY, KN ^{[1
]}

机构：

[1] HOLLY FARMS POULTRY IND INC, RES & QUAL ASSUR, POB 88, WILKESBORO, NC 28697 USA

来源：

POULTRY SCIENCE | 1974年 / 53卷 / 04期

关键词：

D O I：

10.3382/ps.0531282

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1282 / 1285

页数：4

共 10 条

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[9] INCIDENCE AND KINDS OF MICROORGANISMS ASSOCIATED WITH COMMERCIALLY DRESSED POULTRY [J].

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[10] MICROORGANISMS ASSOCIATED WITH COMMERCIALLY PROCESSED TURKEYS [J].

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