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Category SearchEvaluating the impact of cetylpyridinium chloride and peroxyacetic acid when applied to broiler frames on Salmonella spp. and the quality and sensory attributes of mechanically deboned chicken meat
Text Registration
Copyright Title
Evaluating the impact of cetylpyridinium chloride and peroxyacetic acid when applied to broiler frames on Salmonella spp. and the quality and sensory attributes of mechanically deboned chicken meat
Status
Published
on 27 Apr 2016
Year of Creation
2016
Copyright Claimant
Saxon Morgaine Perez
Registration Number
TX0008231409
on 27 Apr 2016Copyright Summary
The U.S. Copyright record (Registration Number: TX0008231409) dated 27 Apr 2016, pertains to an electronic file (eService) titled "Evaluating the impact of cetylpyridinium chloride and peroxyacetic acid when applied to broiler frames on Salmonella spp. and the quality and sensory attributes of mechanically deboned chicken meat" created in 2016. The copyright holder is Saxon Morgaine Perez, known for their creative contributions in text registration. For any inquiries concerning this copyrighted material, kindly reach out to Saxon Morgaine Perez.
Application Details
Registration Number
TX0008231409
Registration Date
4/27/2016
Year of Creation
2016
Agency Marc Code
DLC-CO
Record Status
New
Physical Description
Electronic file (eService)
First Publication Nation
United States
Notes
Rights Note: Diana G Zajic, ProQuest-CSA, LLC, 789 E. Eisenhower Parkway, Ann Arbor, MI, 48108-3218, United States, (800) 521-0600 xext77020, disspub@proquest.com
Statements
Application Title Statement: Evaluating the impact of cetylpyridinium chloride and peroxyacetic acid when applied to broiler frames on Salmonella spp. and the quality and sensory attributes of mechanically deboned chicken meat
Author Statement: Saxon Morgaine Perez Citizenship: United States Authorship: text
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