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Model calculations on the hygiene of cooling of poultry carcasses in a spin-chiller

  • Netherlands Society for Microbiology Meeting at Rotterdam on 30 November 1978 Section for Food Microbiology
  • Published:
Antonie van Leeuwenhoek Aims and scope Submit manuscript

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References

  • Notermans, S. 1975. Mechanism of bacteriological contamination in poultry processing. — Agric. Res. Rep. 841, Pudoc, Wageningen.

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  • Thomas, N. L. 1977. The continuous chilling of poultry in relation to EEC requirements. — J. Food Technol. 12: 99–114.

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  • Watson, W. A. and J. McQueen Brown. 1975. Salmonella infection and meat hygiene: poultry meat. — Vet. Rec. 96: 351–353.

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  1. Venreco B.V., Witte Vennenweg, Venray, The Netherlands

    J. P. A. de Wit

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  1. J. P. A. de Wit
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de Wit, J.P.A. Model calculations on the hygiene of cooling of poultry carcasses in a spin-chiller. Antonie van Leeuwenhoek 45, 324 (1979). https://doi.org/10.1007/BF00418600

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  • DOI: https://doi.org/10.1007/BF00418600

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