methods of pathogen reduction in poultry
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INCIDENCE/PREVALENCE OF MICROORGANISMS IN FRESH POULTRY
Whole poultry tends to have a lower microbial count than cut-up poultry. Most of the organisms on such products are…
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Whole poultry tends to have a lower microbial count than cut-up poultry. Most of the organisms on such products are…
Read More »