Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat. [electronic resource]
Producer: 20100330Description: 258-65 p. digitalISSN:- 0362-028X
- Acids -- pharmacology
- Animals
- Anti-Infective Agents, Local -- pharmacology
- Campylobacter jejuni -- drug effects
- Chickens
- Colony Count, Microbial
- Consumer Product Safety
- Dose-Response Relationship, Drug
- Food Contamination -- analysis
- Food Microbiology
- Food Preservation -- methods
- Humans
- Hydrogen-Ion Concentration
- Meat -- microbiology
- Microbial Sensitivity Tests
- Refrigeration
- Skin -- microbiology
- Time Factors
No physical items for this record
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
There are no comments on this title.
Log in to your account to post a comment.