7Smith,DP,Northcutt,JK,Webster,AB.HACCP Programs For liveBroiler Chicken Production[].Proceedings of The Sexond NsfInternational Conference on Food Safety-Preventing FoodbornellLness Through Science and Education.2000
8Losinski JA,Buege DR.Growth ofEscherichia coli O157:H7 andSalmonella serovars on raw beef,pork,chicken,bratwurst andcured corned beef:Implications for HACCP plan critical limits[].Journal offood safety.2004
