Reduction of Salmonella and Campylobacter on Chicken Carcasses by Changing Scalding Temperature

Author: Slavik Michael F.   Kim Jeong-Weon   Walker Joel T.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.58, Iss.6, 1995-06, pp. : 689-691

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