Morshedy AEMA, Sallam KI. Improving the Microbial Quality and Shelf Life of Chicken Carcasses by Trisodium Phosphate and Lactic Acid Dipping. Int. J. Poult. Sci. [Internet]. 2009 Jun. 15 [cited 2025 Sep. 22];8(7):645–650. Available from: https://ijpsjournal.org/index.php/ijps/article/view/1224