Surface pasteurisation of chicken carcasses using hot water or steam at atmospheric pressure to reduce levels of Campylobacter spp. and other bacteria

C James, GL Purnell, N Hannay, SJ James, VM Allen, CS Barbedo-Pinto, M Howell, JEL Corry

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

Translated title of the contributionSurface pasteurisation of chicken carcasses using hot water or steam at atmospheric pressure to reduce levels of Campylobacter spp. and other bacteria
Original languageEnglish
Title of host publicationProceeding of 13th International Works Queensland Australia
Publication statusPublished - Sep 2005

Bibliographical note

Other: 4th - 8th September

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