Monitoring Hygienic Measures for Decreasing <i>Salmonella</i> Occurrence in Scalding Tank Water of a Turkey Slaughterhouse
The objective of this work was to test different treatments based on the temperature and acidification of scalding tank water throughout the day in a turkey slaughterhouse under industrial conditions in order to decrease the occurrence of <i>Salmonella</i>. After controlling the scalding tank water...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2023-07-01
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| シリーズ: | Applied Sciences |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2076-3417/13/14/8103 |
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