Voidarou, C <br/><br/>
Aerobic and anaerobic microbiology of the immersion chilling procedure during poultry processing.  [electronic resource] 

 -  Poultry science  Jun 2007 
 - 1218-22 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0032-5791 
<br/><br/><label>Standard No.: </label>10.1093/ps/86.6.1218  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Abattoirs<br/>Animals<br/>Bacteria, Aerobic--isolation & purification<br/>Bacteria, Anaerobic--isolation & purification<br/>Chickens--microbiology<br/>Cold Temperature<br/>Food Contamination--prevention & control<br/>Food Handling--methods<br/>Meat--standards<br/>Water Microbiology