Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surfaces. [electronic resource]
Producer: 20070514Description: 195-203 p. digitalISSN:- 0168-1605
- Animals
- Atmospheric Pressure
- Campylobacter jejuni -- growth & development
- Chickens -- microbiology
- Colony Count, Microbial
- Escherichia coli -- growth & development
- Food Contamination -- prevention & control
- Food Handling -- methods
- Food-Processing Industry -- methods
- Humans
- Pilot Projects
- Steam
- Temperature
- Time Factors
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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