Comparison of Neck Skin Excision and Whole Carcass Rinse Sampling Methods for Microbiological Evaluation of Broiler Carcasses before and after Immersion Chilling

Author： Cox N. A.   Richardson L. J.   Cason J. A.   Buhr R. J.   Vizzier-Thaxton Y.   Smith D. P.   Fedorka-Cray P. J.   Romanenghi C. P.   Pereira L. V. B.   Doyle M. P.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.73, Iss.5, 2010-05, pp. : 976-980

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