Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surfaces

✍ Scribed by Christian James; Stephen J. James; Neil Hannay; Graham Purnell; Catia Barbedo-Pinto; Hilmi Yaman; Marlene Araujo; M. Luisa Gonzalez; Javier Calvo; Mary Howell; Janet E.L. Corry

• Book ID: 113645781
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 573 KB
• Volume: 114
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2006.09.019