Vadhanasin, Sumontha <br/><br/>
Critical control points for monitoring salmonellae reduction in thai commercial frozen broiler processing.  [electronic resource] 

 -  Journal of food protection  Jul 2004 
 - 1480-3 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0362-028X 
<br/><br/><label>Standard No.: </label>10.4315/0362-028x-67.7.1480  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chickens<br/>Chlorine--pharmacology<br/>Consumer Product Safety<br/>Disinfectants--pharmacology<br/>Food Handling--methods<br/>Food Packaging--methods<br/>Food-Processing Industry--methods<br/>Frozen Foods--microbiology<br/>Humans<br/>Hydrogen Peroxide--pharmacology<br/>Hygiene--standards<br/>Ozone--pharmacology<br/>Peracetic Acid--pharmacology<br/>Salmonella--drug effects<br/>Thailand