| 000 | 01497 a2200421 4500 | ||
|---|---|---|---|
| 005 | 20250515201133.0 | ||
| 264 | 0 | _c20100330 | |
| 008 | 201003s 0 0 eng d | ||
| 022 | _a1879-3460 | ||
| 024 | 7 |
_a10.1016/j.ijfoodmicro.2009.11.013 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aSampers, Imca | |
| 245 | 0 | 0 |
_aSurvival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment. _h[electronic resource] |
| 260 |
_bInternational journal of food microbiology _cFeb 2010 |
||
| 300 |
_a147-53 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aCampylobacter _xisolation & purification |
| 650 | 0 | 4 | _aChickens |
| 650 | 0 | 4 | _aCold Temperature |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aFreezing |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aMeat _xmicrobiology |
| 650 | 0 | 4 |
_aMeat Products _xmicrobiology |
| 650 | 0 | 4 | _aMicrobial Viability |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 | _aSalts |
| 650 | 0 | 4 |
_aSkin _xmicrobiology |
| 700 | 1 | _aHabib, Ihab | |
| 700 | 1 | _aDe Zutter, Lieven | |
| 700 | 1 | _aDumoulin, Ann | |
| 700 | 1 | _aUyttendaele, Mieke | |
| 773 | 0 |
_tInternational journal of food microbiology _gvol. 137 _gno. 2-3 _gp. 147-53 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.ijfoodmicro.2009.11.013 _zAvailable from publisher's website |
| 999 |
_c19388933 _d19388933 |
||