Aerobic and anaerobic microbiology of the immersion chilling procedure during poultry processing.
about
Does Campylobacter jejuni form biofilms in food-related environments?Salmonella contamination risk points in broiler carcasses during slaughter line processing.Microbiological evaluation of chicken carcasses in an immersion chilling system with water renewal at 8 and 16 hours.Assessing the microbiomes of scalder and chiller tank waters throughout a typical commercial poultry processing day.
P2860
Aerobic and anaerobic microbiology of the immersion chilling procedure during poultry processing.
description
2007 nî lūn-bûn
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2007年の論文
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2007年学术文章
@wuu
2007年学术文章
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2007年学术文章
@zh-cn
2007年学术文章
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2007年学术文章
@zh-my
2007年学术文章
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2007年學術文章
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2007年學術文章
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name
Aerobic and anaerobic microbio ...... ure during poultry processing.
@en
Aerobic and anaerobic microbio ...... ure during poultry processing.
@nl
type
label
Aerobic and anaerobic microbio ...... ure during poultry processing.
@en
Aerobic and anaerobic microbio ...... ure during poultry processing.
@nl
prefLabel
Aerobic and anaerobic microbio ...... ure during poultry processing.
@en
Aerobic and anaerobic microbio ...... ure during poultry processing.
@nl
P2093
P356
P1433
P1476
Aerobic and anaerobic microbio ...... ure during poultry processing.
@en
P2093
Alexopoulos A
Bezirtzoglou E
Koutsotoli A
Tsiotsias A
Voidarou C
P2860
P304
P356
10.1093/PS/86.6.1218
P577
2007-06-01T00:00:00Z