✦ LIBER ✦
Broiler Carcass Bacterial Counts After Immersion Chilling Using Either a Low or High Volume of Water
✍ Scribed by Northcutt, J. K.; Cason, J. A.; Smith, D. P.; Buhr, R. J.; Fletcher, D. L.
- Book ID
- 121671072
- Publisher
- Poultry Science Association
- Year
- 2006
- Tongue
- English
- Weight
- 63 KB
- Volume
- 85
- Category
- Article
- ISSN
- 0032-5791
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