Do any spray or dip treatments, applied on broiler chicken carcasses or carcass parts, reduce Salmonella spp. prevalence and/or concentration during primary processing? A systematic review–meta-analysis
O. Bucher, A. Rajić, L.A. Waddell, J. Greig, S.A. McEwenVolume:
27
Year:
2012
Language:
english
DOI:
10.1016/j.foodcont.2012.04.004
File:
PDF, 330 KB
english, 2012