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

标题
Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 137, Issue 2-3, Pages 147-153
出版商
Elsevier BV
发表日期
2009-12-04
DOI
10.1016/j.ijfoodmicro.2009.11.013

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