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Evaluation of multi-sequential interventions with water to reduce microbial loading as applied to chicken carcasses during slaughtering - a review
- Franchin, P.R., Battistella, P.M.D., Vieira, C.R.
- World's poultry science journal 2010 v.66 no.2 pp. 203-214
- evisceration, bacterial contamination, decontamination, scalding, sanitizing, chicken meat, cooling, geographical variation, HACCP, washing, cross contamination, water, carcass quality, process control, chicken carcasses, Europe