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THE PREPARATION OF FROZEN POULTRY: FACTORS RELATING TO THE PREVENTION OF STAPHYLOCOCCAL FOOD POISONING

1966; Wiley; Volume: 2; Issue: 26 Linguagem: Inglês

10.5694/j.1326-5377.1966.tb91952.x

1326-5377

Kevin Anderson,

Food Industry and Aquatic Biology

Medical Journal of AustraliaVolume 2, Issue 26 p. 1223-1225 Original Article THE PREPARATION OF FROZEN POULTRY: FACTORS RELATING TO THE PREVENTION OF STAPHYLOCOCCAL FOOD POISONING Kevin Anderson M.D., M.R.A.C.P., M.C.P.A., M.C.Path., Kevin Anderson M.D., M.R.A.C.P., M.C.P.A., M.C.Path. Division of Bacteriology, Institute of Medical and Veterinary Science, AdelaideSearch for more papers by this author Kevin Anderson M.D., M.R.A.C.P., M.C.P.A., M.C.Path., Kevin Anderson M.D., M.R.A.C.P., M.C.P.A., M.C.Path. Division of Bacteriology, Institute of Medical and Veterinary Science, AdelaideSearch for more papers by this author First published: 01 December 1966 https://doi.org/10.5694/j.1326-5377.1966.tb91952.xCitations: 1AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article.Citing Literature Volume2, Issue26December 1966Pages 1223-1225 RelatedInformation