EFFECT OF TIME AND TEMPERATURE OF COMMERCIAL CONTINUOUS CHILLING OF FRYER CHICKENS ON CARCASS TEMPERATURES WEIGHT AND BACTERIAL COUNTS

被引：8

作者：

THOMSON, JE

MERCURI, AJ

KINNER, JA

SANDERS, DH

机构：

来源：

关键词：

D O I：

10.3382/ps.0450363

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：363 / &

共 14 条

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[2]

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[4]

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[5]

ESSARY EO, 1960, FOOD TECHNOL-CHICAGO, V14, P286

FROMM, D .

[7] BACTERIAL COUNTS ASSOCIATED WITH CHILLING OF FRYER CHICKENS [J].

KOTULA, AW ;

THOMSON, JE ;

KINNER, JA .

[8]

KOTULA AW, 1960, 438 US DEP AGR MARK

[9]

MAY KN, 1961, FOOD TECHNOL, V16, P66

MERCURI, AJ ;

KOTULA, AW .