EVALUATION OF A “DRY” SYSTEM FOR THE SLAUGHTER OF POULTRY: MICROBIAL PROFILE OF CARCASSES - PRELIMINARY RESULTS. Italian Journal of Food Safety, [S. l.], v. 1, n. 1, p. 61–62, 2008. DOI: 10.4081/ijfs.0.1026. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.1.61. Acesso em: 25 may. 2026.