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27. P. L. Wang, E. J. Day, and T. C. Chen, "Microbiological Quality of Frozen Fried Chicken Products Obtained from a Retail Store," Poultry Science 55, 1290 (1976).

28. T. C. Chen, J. T. Culotta, and W. S. Wang, "Effect of Water and Microwave Energy Precooking on Microbiology Quality of Chicken Parts," Journal of Food Science 38, 155-157 (1973).

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30. Y. H. Yi, Studies on the Quality of Prefried Chicken Patties During Refrigerated Storage, Ph.D. dissertation, Mississippi State University, Mississippi State, Miss., 1986.

31. S. C. Yang and T. C. Chen, "Processing Yields and Shelf Life of Chicken Ham," Taiwan Journal of Food Science 15, 133141 (1988).

32. The U.S. Department of Agriculture, Meat and Poultry Inspection Manual, U.S. Department of Agriculture, Washington, D.C., 1973, Part 18, Subpart G, Article 37.

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58. M. C. Robach and F. J. Ivey, "Antimicrobial Efficacy of a Potassium Sorbate Dip on Freshly Processed Poultry," J. Food Prot. 41, 284-288 (1978).

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62. J. V. Spencer, M. W. Eklund, E. H. Suter, and M. M. Hard, "The Effect of Different Packaging Materials on the Shelf Life of Antibiotic Treated Chicken Fryers," Poultry Science 35, 1173 (1956).

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66. C. J. Wabeck, C. E. Parmella, and W. J. Stadelman, "Carbon Dioxide Preservation of Fresh Poultry," Poultry Science 47, 468-474 (1968).

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68. P. P. W. Yang and T. C. Chen, "Effect of Ozone Treatment on Microflora of Poultry Meat," J. FoodProc. andPreserv. 3,177185 (1979).

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