Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment

Published 2009 View Full Article

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Title
Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 137, Issue 2-3, Pages 147-153
Publisher
Elsevier BV
Online
2009-12-04
DOI
10.1016/j.ijfoodmicro.2009.11.013

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