Interventions to reduce Salmonella and Campylobacter during chilling and post-chilling stages of poultry processing: a systematic review and meta-analysis
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Published:2024-04
Issue:4
Volume:103
Page:103492
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ISSN:0032-5791
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Container-title:Poultry Science
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language:en
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Short-container-title:Poultry Science
Author:
Leone CortneyORCID,
Xu Xinran,
Mishra Abhinav,
Thippareddi Harshavardhan,
Singh Manpreet
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4. Air versus water chilling of chicken: a pilot study of quality, shelf-life, microbial ecology, and economics;Belk;mSystems,2021
5. Efficacy of ε-polylysine, lauric arginate, or acidic calcium sulfate applied sequentially for Salmonella reduction on membrane filters and chicken carcasses;Benli;J. Food Prot.,2011
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