Survey of Meat Collected from Commercial Broiler Processing Plants Suggests Low Levels of Semicarbazide Can Be Created during Immersion Chilling.
Trevor R MitchellMark E BerrangScott E GoldKurt C LawrenceAnthony E GlennGary R GamblePeggy W FeldnerJaci A HawkinsChristine E MillerDrew E OlsonDebolina ChatterjeeCallie Megan McDonoughAnthony Pokoo-AikinsPublished in: Journal of food protection (2022)
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