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POSSIBLE REDUCTION IN THE MICROORGANISM COUNTS OF POULTRY CARCASSES, DURING SLAUGHTERING AND, MORE ESPECIALLY, ON PRECOOLING.

[In German. / En allemand.]

Author(s) : QUAAS R., KRUGER G.

Type of article: Article

Summary

EFFICIENCY OF THE ADDITION OF DISINFECTANTS (CHLORINE, IODINE AND CHLORINE COMPOUNDS, ASCORBIC ACID, H2SO4, ACETIC, LACTIC AND PERCHLORIC ACIDS) TO COOLING WATER FOR THE BIOLOGICAL DECONTAMINATION OF POULTRY CARCASSES.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1981-1242
  • Languages: German
  • Source: Fleisch - vol. 34 - n. 4
  • Publication date: 1980

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