Cavani, R. Schocken-Iturrino, R.P. Garcia, T.C.F.L. Oliveira, A.C. de <br/><br/>
Comparison of microbial load in immersion chilling water and poultry carcasses after 8,16 and 24 working hours 

<br/><br/><label>Subjects--Topical Terms: </label><br/>FRANGO<br/>CARCAÇA<br/>ABATE<br/>ÁGUA