Factors affecting the microbial quality of meat. 3. Cutting and Further Processing.  The microbiology of poultry portions and portioning equipment

MH Hinton; BC Rowlings

Factors affecting the microbial quality of meat. 3. Cutting and Further Processing. The microbiology of poultry portions and portioning equipment

MH Hinton
, BC Rowlings

Bristol Veterinary School

Research output: Chapter in Book/Report/Conference proceeding › Conference Contribution (Conference Proceeding)

Translated title of the contribution	Factors affecting the microbial quality of meat. 3. Cutting and Further Processing. The microbiology of poultry portions and portioning equipment
Original language	English
Title of host publication	Concerted Action CT94-1456 - Microbial Control in the Meat Industry, Federal Institute for Health Protection of Consumers and Veterinary Medicine (BgVV) and the Steglitz International Hotel, Berlin, Germany, 6-8 May 1996
Pages	11 - 21
Number of pages	11
Publication status	Published - 1996

Bibliographical note

Conference Organiser: Federal Institute for Health Protection of Consumers and Veterinary Medicine (BgVV)

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Cite this

Hinton, MH., & Rowlings, BC. (1996). Factors affecting the microbial quality of meat. 3. Cutting and Further Processing. The microbiology of poultry portions and portioning equipment. In Concerted Action CT94-1456 - Microbial Control in the Meat Industry, Federal Institute for Health Protection of Consumers and Veterinary Medicine (BgVV) and the Steglitz International Hotel, Berlin, Germany, 6-8 May 1996 (pp. 11 - 21)

Hinton, MH ; Rowlings, BC. / Factors affecting the microbial quality of meat. 3. Cutting and Further Processing. The microbiology of poultry portions and portioning equipment. Concerted Action CT94-1456 - Microbial Control in the Meat Industry, Federal Institute for Health Protection of Consumers and Veterinary Medicine (BgVV) and the Steglitz International Hotel, Berlin, Germany, 6-8 May 1996. 1996. pp. 11 - 21

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title = "Factors affecting the microbial quality of meat. 3. Cutting and Further Processing. The microbiology of poultry portions and portioning equipment",

author = "MH Hinton and BC Rowlings",

note = "Conference Organiser: Federal Institute for Health Protection of Consumers and Veterinary Medicine (BgVV)",

year = "1996",

language = "English",

pages = "11 -- 21",

booktitle = "Concerted Action CT94-1456 - Microbial Control in the Meat Industry, Federal Institute for Health Protection of Consumers and Veterinary Medicine (BgVV) and the Steglitz International Hotel, Berlin, Germany, 6-8 May 1996",

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Hinton, MH & Rowlings, BC 1996, Factors affecting the microbial quality of meat. 3. Cutting and Further Processing. The microbiology of poultry portions and portioning equipment. in Concerted Action CT94-1456 - Microbial Control in the Meat Industry, Federal Institute for Health Protection of Consumers and Veterinary Medicine (BgVV) and the Steglitz International Hotel, Berlin, Germany, 6-8 May 1996. pp. 11 - 21.

Factors affecting the microbial quality of meat. 3. Cutting and Further Processing. The microbiology of poultry portions and portioning equipment. / Hinton, MH; Rowlings, BC.
Concerted Action CT94-1456 - Microbial Control in the Meat Industry, Federal Institute for Health Protection of Consumers and Veterinary Medicine (BgVV) and the Steglitz International Hotel, Berlin, Germany, 6-8 May 1996. 1996. p. 11 - 21.

Research output: Chapter in Book/Report/Conference proceeding › Conference Contribution (Conference Proceeding)

TY - GEN

T1 - Factors affecting the microbial quality of meat. 3. Cutting and Further Processing. The microbiology of poultry portions and portioning equipment

AU - Hinton, MH

AU - Rowlings, BC

N1 - Conference Organiser: Federal Institute for Health Protection of Consumers and Veterinary Medicine (BgVV)

PY - 1996

Y1 - 1996

M3 - Conference Contribution (Conference Proceeding)

SP - 11

EP - 21

BT - Concerted Action CT94-1456 - Microbial Control in the Meat Industry, Federal Institute for Health Protection of Consumers and Veterinary Medicine (BgVV) and the Steglitz International Hotel, Berlin, Germany, 6-8 May 1996

ER -

Hinton MH, Rowlings BC. Factors affecting the microbial quality of meat. 3. Cutting and Further Processing. The microbiology of poultry portions and portioning equipment. In Concerted Action CT94-1456 - Microbial Control in the Meat Industry, Federal Institute for Health Protection of Consumers and Veterinary Medicine (BgVV) and the Steglitz International Hotel, Berlin, Germany, 6-8 May 1996. 1996. p. 11 - 21