MICROBIOLOGICAL CHARACTERISTICS OF WET-CHILLED AND DRY-CHILLED POULTRY

被引：21

作者：

KNOOP, GN

PARMELEE, CE

STADELMA.WJ

机构：

来源：

关键词：

D O I：

10.3382/ps.0500530

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：530 / &

共 11 条

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[3] HALE KK, 1970, THESIS PURDUE U
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THOMSON, JE
KINNER, JA
[J]. POULTRY SCIENCE, 1962, 41 (03) : 818 - &
[5] MALLMAN WL, 1958, FOOD TECHNOL-CHICAGO, V12, P122
[6] NAGEL CW, 1960, FOOD TECHNOL-CHICAGO, V14, P21
[7] STEVENS A, 1970, BROILER IND, V33, P53
[8] INCIDENCE AND KINDS OF MICROORGANISMS ASSOCIATED WITH COMMERCIALLY DRESSED POULTRY
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AYRES, JC
[J]. APPLIED MICROBIOLOGY, 1956, 4 (06) : 345 - 349
[9] WELLS FE, 1961, THESIS PURDUE U
[10] FRYING CHICKENS PURCHASED IN RETAIL MARKETS IN 1 AREA .2. FACTORS RELATED TO FLAVOR
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[J]. POULTRY SCIENCE, 1966, 45 (02) : 263 - +