Qualitative and Quantitative Analysis of Salmonella spp. in Broilers Technological Processing and Determination of a Performance Objective (PO) for Frozen Chicken Breast

Autor: SCA Machado, VLA Pereira, MHC Aquino, A Giombeli, DP Rodrigues, ER Nascimento

Publikováno v: Brazilian Journal of Poultry Science

ABSTRACT The present study investigated the frequency, level of contamination and serotyping of Salmonella strains isolated from broiler flocks in different processing sites and the fulfillment of a Performance Objective (PO) in frozen chicken breast

Externí odkaz: https://doaj.org/article/e3da0c310f6644928d2d3ceee629451c

Qualitative and Quantitative Analysis of Salmonella spp. in Broilers Technological Processing and Determination of a Performance Objective (PO) for Frozen Chicken Breast

Autor: Machado,SCA, Pereira,VLA, Aquino,MHC, Giombeli,A, Rodrigues,DP, Nascimento,ER

Publikováno v: Brazilian Journal of Poultry Science v.22 n.1 2020
Brazilian Journal of Poultry Science
Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)
instacron:FACTA

The present study investigated the frequency, level of contamination and serotyping of Salmonella strains isolated from broiler flocks in different processing sites and the fulfillment of a Performance Objective (PO) in frozen chicken breasts, as a r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::d5f2ba6cf163c4a146dbc81bf450f2d0
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000100328

Qualitative and Quantitative Analysis of Salmonella spp. in Broilers Technological Processing and Determination of a Performance Objective (PO) for Frozen Chicken Breast

Autor: V. L. A. Pereira, Elmiro Rosendo do Nascimento, Dália dos Prazeres Rodrigues, Mhc Aquino, Sca Machado, A Giombeli

Publikováno v: Brazilian Journal of Poultry Science

The present study investigated the frequency, level of contamination and serotyping of Salmonella strains isolated from broiler flocks in different processing sites and the fulfillment of a Performance Objective (PO) in frozen chicken breasts, as a r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e75ac1a148fcdf84ebadc37e559d7cb1
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000100328&tlng=en