The impact of cooling methods on microbiological quality of broiler carcasses
<p>The aim of this work was to compare two chilling methods, combined (aerosol) and water chilling, in terms of their effectiveness in chilling of different weight categories of broiler chickens. At the same time microbial associations of different weight categories of broiler chickens were ev...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
HACCP Consulting
2014-02-01
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Series: | Potravinarstvo |
Subjects: | |
Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/327 |