ENTEROBACTERIACEAE AT VARIOUS STAGES OF POULTRY CHILLING

被引：26

作者：

COX, NA ^{[1
]}

MERCURI, AJ ^{[1
]}

JUVEN, BJ ^{[1
]}

THOMSON, JE ^{[1
]}

机构：

[1] USDA,RICHARD B RUSSELL AGR RES CTR,POB 5677,ATHENS,GA 30604

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb03731.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：44 / 46

页数：3

共 21 条

[1] Berner H., 1969, FLEISCHWIRTSCHAFT, V49, P1617
[2] BRANT AW, 1973, US POULTRY MEAT S WO
[3] BREWER RN, 1961, POULTRY SCI, V40, P1383
[4] Bulling E, 1966, Berl Munch Tierarztl Wochenschr, V79, P132
[5] CLARK D S, 1969, Canadian Institute of Food Technology Journal, V2, P33
[6] Edwards PR., 1972, IDENTIFICATION ENTER
[7] FARRELL AJ, 1964, BR POULT SCI, V5, P89
[8] IMPROVING BACTERIOLOGICAL QUALITY OF CHICKEN FRYERS
KEEL, JE
PARMELEE, CE
[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1968, 31 (12): : 377 - &
[9] MICROBIOLOGICAL CHARACTERISTICS OF WET-CHILLED AND DRY-CHILLED POULTRY
KNOOP, GN
PARMELEE, CE
STADELMA.WJ
[J]. POULTRY SCIENCE, 1971, 50 (02) : 530 - &
[10] BACTERIAL COUNTS ASSOCIATED WITH CHILLING OF FRYER CHICKENS
KOTULA, AW
THOMSON, JE
KINNER, JA
[J]. POULTRY SCIENCE, 1962, 41 (03) : 818 - &