Use of a scald additive to reduce levels of Salmonella during poultry processing

Description

Thesis(M.S.)--Auburn University, 2006. / Abstract. Vita. Includes bibliographic references.

Links & Downloads

1. http://repo.lib.auburn.edu/2006%20Fall/Theses/TOWNSEND_JULIE_8.pdf

Tags

Poultry Salmonella Poultry plants

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/224454912
Date	January 2006
Creators	Townsend, Julie Carol,
Publisher	Auburn, Ala. ,
Source Sets	OCLC
Language	English
Detected Language	English