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Evaluation of multi-sequential interventions with water to reduce microbial loading as applied to chicken carcasses during slaughtering - a review
by
FRANCHIN, P.R.
,
BATTISTELLA, P.M.D.
,
VIEIRA, C.R.
Published in
World's poultry science journal
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Frequency of thermophilic Campylobacter in broiler chickens during industrial processing in a Southern Brazil slaughterhouse
by
Franchin, P.R
,
Ogliari, P.J
,
Batista, C.R.V
Published in
British poultry science
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Statistical Methodology for Pathogen Detection
by
Ogliari, P.J
,
Andrade, D.F. de
,
Pacheco, J.A
,
Franchin, P.R
,
Batista, C.R.V
Published in
Journal of food protection
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Antomicrobial activity of essential oils from oregano, thyme and cinnamon against Salmonella enterica sorovars from avian source
by
Santurio, J.M
,
Santurio, D.F
,
Pozzatti, P
,
Moraes, C
,
Franchin, P.R
,
Alves, S.H
Published in
Ciência rural
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