Summary of work to control pathogens in poultry processing

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Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products
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Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

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A L Waldroup1

  • 1Department of Poultry Science, University of Arkansas, Fayetteville 72701.

Poultry Science
|June 1, 1993
PubMed

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