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Effects of Hot Water Dipping and Sub-Zero Saline Chilling on the Microbial Safety of Broiler Carcasses and Recycled Chilling Water

Zhu, Elen
Digitalcommons Calpoly · Other
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broilers, immersion chilling, sub-zero saline chilling, hot water decontamination, red water, microbial populations, animal sciences, meat science
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Record · ID 307599
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