TY  - GEN
AU  - Cox,N A
AU  - Richardson,L J
AU  - Cason,J A
AU  - Buhr,R J
AU  - Vizzier-Thaxton,Y
AU  - Smith,D P
AU  - Fedorka-Cray,P J
AU  - Romanenghi,C P
AU  - Pereira,L V B
AU  - Doyle,M P
TI  - Comparison of neck skin excision and whole carcass rinse sampling methods for microbiological evaluation of broiler carcasses before and after immersion chilling
SN  - 0362-028X
PY  - 2010///0629
KW  - Animals
KW  - Chickens
KW  - microbiology
KW  - Cold Temperature
KW  - Colony Count, Microbial
KW  - Escherichia coli
KW  - isolation & purification
KW  - Food Handling
KW  - methods
KW  - Food-Processing Industry
KW  - Humans
KW  - Immersion
KW  - Neck
KW  - Salmonella
KW  - Skin
N1  - Publication Type: Comparative Study; Journal Article
UR  - https://doi.org/10.4315/0362-028x-73.5.976
ER  -