BACTERIOLOGICAL PROBLEMS IN BROILER PREPARATION AND STORAGE

[1] AYRES JC, 1950, FOOD TECHNOL-CHICAGO, V4, P199

[2] BARNES ELLA M., 1957, JOUR APPL BACT, V20, P273, DOI 10.1111/j.1365-2672.1957.tb00103.x

[3] BARNES ELLA M., 1958, JOUR APPL BACT, V21, P313, DOI 10.1111/j.1365-2672.1958.tb00149.x

[4] BARNES EM, 1959, 10TH INT C REFR COP

[5] BROBST DUANE, 1958, JOUR AMER VET MED ASSOC, V133, P435

[6] DAWSON LE, 1956, POULTRY SCI, V35, P1140

[7] EDDY B. P., 1959, JOUR APPL BACT, V22, P57, DOI 10.1111/j.1365-2672.1959.tb04610.x

[8] ESSARY EO, 1958, FOOD TECHNOL-CHICAGO, V12, P684

[9] Growth and fermentation of bacteria near their minimum temperature [J]. JOURNAL OF BACTERIOLOGY, 1936, 32 (05) : 485 - 497

[10] AN EVALUATION OF TECHNIQUES COMMONLY USED TO QUANTITATIVELY DETERMINE THE BACTERIAL POPULATION ON CHICKEN CARCASSES [J]. POULTRY SCIENCE, 1959, 38 (04) : 887 - 893

[1] AYRES JC, 1950, FOOD TECHNOL-CHICAGO, V4, P199

[2] BARNES ELLA M., 1957, JOUR APPL BACT, V20, P273, DOI 10.1111/j.1365-2672.1957.tb00103.x

[3] BARNES ELLA M., 1958, JOUR APPL BACT, V21, P313, DOI 10.1111/j.1365-2672.1958.tb00149.x

[4] BARNES EM, 1959, 10TH INT C REFR COP

[5] BROBST DUANE, 1958, JOUR AMER VET MED ASSOC, V133, P435

[6] DAWSON LE, 1956, POULTRY SCI, V35, P1140

[7] EDDY B. P., 1959, JOUR APPL BACT, V22, P57, DOI 10.1111/j.1365-2672.1959.tb04610.x

[8] ESSARY EO, 1958, FOOD TECHNOL-CHICAGO, V12, P684

[9] Growth and fermentation of bacteria near their minimum temperature [J]. JOURNAL OF BACTERIOLOGY, 1936, 32 (05) : 485 - 497

[10] AN EVALUATION OF TECHNIQUES COMMONLY USED TO QUANTITATIVELY DETERMINE THE BACTERIAL POPULATION ON CHICKEN CARCASSES [J]. POULTRY SCIENCE, 1959, 38 (04) : 887 - 893