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Q50048654-3D76F027-BD1D-454B-81B0-5F7A671F5781
Q50048654-3D76F027-BD1D-454B-81B0-5F7A671F5781
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50048654-3D76F027-BD1D-454B-81B0-5F7A671F5781
Comparison of neck skin excision and whole carcass rinse sampling methods for microbiological evaluation of broiler carcasses before and after immersion chilling.
P2860
Q50048654-3D76F027-BD1D-454B-81B0-5F7A671F5781
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50048654-3D76F027-BD1D-454B-81B0-5F7A671F5781
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type
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wasDerivedFrom
0c6d92f5fea49c99d03c7b39cedffaf70ceb7906
P2860
A review of microbial injury and recovery methods in food.