ShareEFFECT OF CHLORINATING CHILL WATER ON BROILER NECK SHELF LIFE.
Author(s) : LILLARD H., BLANKENSHIP L.
Type of article: Article
Summary
THE ADDITION OF 50 PPM OF CHLORINE TO COOLING WATER HAS NO EFFICACIOUS BACTERICIDAL EFFECT. HIGHER CONCENTRATIONS (190 PPM) REDUCE BACTERIAL MICROFLORA BUT CONFER A CHLORINE TASTE TO BROILER MEAT. (Bull. bibliogr. CDIUPA, FR., 15, N.12, 1981/12, 52, 162837.
Details
- Original title: EFFECT OF CHLORINATING CHILL WATER ON BROILER NECK SHELF LIFE.
- Record ID : 1983-0167
- Languages: English
- Source: J. Food Saf. - vol. 3 - n. 1
- Publication date: 1981
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