TY  - RPRT
TI  - Changes in microbial numbers during final washing and chilling of commercially slaughtered broilers.
AU  - K N May
PY  - 1974
DO  - 10.3382/ps.0531282
UR  - https://pubmed.ncbi.nlm.nih.gov/4859244/
ID  - 4859244
ER  -