Study of alterations in the microbial counts of scalder and chiller water in poultry slaughter house
The soaking of bird carcasses in the hot water of scalder in order to loosen the feathers inside the follicles and facilitate the subsequent plucking is considered to be one of the critical points of the poultry slaughter house. Chilling and washing of the carcasses are the other critical points whi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2008-08-01
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| Series: | Āsīb/shināsī-i Darmāngāhī-i Dāmpizishkī |
| Subjects: | |
| Online Access: | http://jvcp.iaut.ac.ir/article_518371_6f3ca8b3ecc32cf391bd3ddae93048fa.pdf |