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Reduction of Salmonella and Campylobacter on Chicken Carcasses by Changing Scalding Temperature
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1995
Year
MedicineScalding TemperatureFoodborne IllnessPoultry DiseaseFood MicrobiologyCampylobacter InfectionsPoultry FarmingMicrobiologyInfection ControlChicken CarcassesFoodborne HazardFood SafetyPoultry Science
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