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Application of peracetic acid by spray or immersion in chicken carcasses to reduce cross‐contamination in the slaughter process.

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Title: Application of peracetic acid by spray or immersion in chicken carcasses to reduce cross‐contamination in the slaughter process.
Authors: Laranja, Daniela Comparsi1 (AUTHOR), Cacciatore, Fabíola Ayres1 (AUTHOR), Malheiros, Patrícia da Silva1 (AUTHOR) patricia.malheiros@ufrgs.br, Tondo, Eduardo Cesar1 (AUTHOR)
Source: Journal of Food Safety. Feb2023, Vol. 43 Issue 1, p1-10. 10p.
Database: Hospitality & Tourism Complete
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Header DbId: hjh
DbLabel: Hospitality & Tourism Complete
An: 161757391
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Application of peracetic acid by spray or immersion in chicken carcasses to reduce cross‐contamination in the slaughter process.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Safety%22">Journal of Food Safety</searchLink>. Feb2023, Vol. 43 Issue 1, p1-10. 10p.
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1111/jfs.13019
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      – Code: eng
        Text: English
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        PageCount: 10
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      – TitleFull: Application of peracetic acid by spray or immersion in chicken carcasses to reduce cross‐contamination in the slaughter process.
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            NameFull: Laranja, Daniela Comparsi
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            NameFull: Cacciatore, Fabíola Ayres
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            NameFull: Malheiros, Patrícia da Silva
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            NameFull: Tondo, Eduardo Cesar
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            – D: 01
              M: 02
              Text: Feb2023
              Type: published
              Y: 2023
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              Value: 43
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