Bacterial Flora of Chicken Carcasses Treated with High Concentrations of Chlorine
作者： J. T. Patterson
DOI: 10.1111/J.1365-2672.1968.TB00404.X
关键词:
摘要: SUMMARY Laboratory experiments are described which aimed to find the effect on initial and spoilage flora of broiler carcasses immersion for 4 h in chilled water containing 200 or 400 p/m free residual chlorine. Spoilage such when held at 1° was mainly due normal Pseudomonas—Achromobacter type flora, shelf life extended by c. 20%. The value treatment is discussed.
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