J. Townsend

Use of a Scald Additive to Reduce Levels of Salmonella During Poultry Processing

J. Townsend, J. Townsend, 2006 .

The microbial and quality properties of poultry carcasses treated with peracetic acid as an antimicrobial treatment.

S. Mckee, J. W. Bowers, L. Bauermeister, 2008, Poultry science.

Validating the efficacy of peracetic acid mixture as an antimicrobial in poultry chillers.

S. Mckee, J. W. Bowers, L. Bauermeister, 2008, Journal of food protection.

Use of a scald additive to reduce levels of Salmonella typhimurium during poultry processing.

S. F. Bilgili, S. Mckee, J. Townsend, 2008, Poultry science.

Effect of light intensity and photoperiod on live performance, heterophil-to-lymphocyte ratio, and processing yields of broilers.

S F Bilgili, J. Hess, S. F. Bilgili, 2007, Poultry science.