Cox, N A <br/><br/>
Comparison of neck skin excision and whole carcass rinse sampling methods for microbiological evaluation of broiler carcasses before and after immersion chilling.  [electronic resource] 

 -  Journal of food protection  May 2010 
 - 976-80 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>0362-028X 
<br/><br/><label>Standard No.: </label>10.4315/0362-028x-73.5.976  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chickens--microbiology<br/>Cold Temperature<br/>Colony Count, Microbial<br/>Escherichia coli--isolation & purification<br/>Food Handling--methods<br/>Food-Processing Industry--methods<br/>Humans<br/>Immersion<br/>Neck--microbiology<br/>Salmonella--isolation & purification<br/>Skin--microbiology