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November 1, 1979Journal of Food Science

Levels of Chlorine and Chlorine Dioxide of Equivalent Bactericidal Effect in Poultry Processing Water

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HLH. S. LILLARDUniversity of Georgia

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H. S. LILLARD (1979) studied this question.

synapsesocial.com/papers/6aa3992ec715cee61e21d2a6https://doi.org/10.1111/j.1365-2621.1979.tb09097.x
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Influence of Chlorine Dioxide Water Treatment on Numbers of Bacteria Associated with Processed Turkey1973 · 18 citations
  2. 2Salmonella Contamination in a Commercial Poultry (Broiler) Processing Operation ,1974 · 26 citations
  3. 3Efficiency of Chlorine Dioxide as a Bactericide1965 · 179 citations