![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Cette étude se compose de quatre parties:
I —Les bactéries trouvées sur la surface des carcasses de volailles, aux différents stades de leur préparation et de leur conditionnement.
II —Espèces de bactéries associées aux volailles.
III —Techniques de laboratoire et méthodes utilisées et recommandées pour l'étude microbiologique des volailles fraiches, non congelées.
IV —Les différents facteurs qui influent sur la qualité du stockage des volailles.
Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?
To request a reprint or corporate permissions for this article, please click on the relevant link below:
Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?
Obtain permissions instantly via Rightslink by clicking on the button below:
If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.
