| 000 | 01641 a2200469 4500 | ||
|---|---|---|---|
| 005 | 20250515205018.0 | ||
| 264 | 0 | _c20100330 | |
| 008 | 201003s 0 0 eng d | ||
| 022 | _a0362-028X | ||
| 024 | 7 |
_a10.4315/0362-028x-73.2.258 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aBirk, Tina | |
| 245 | 0 | 0 |
_aEffect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat. _h[electronic resource] |
| 260 |
_bJournal of food protection _cFeb 2010 |
||
| 300 |
_a258-65 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aAcids _xpharmacology |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aAnti-Infective Agents, Local _xpharmacology |
| 650 | 0 | 4 |
_aCampylobacter jejuni _xdrug effects |
| 650 | 0 | 4 | _aChickens |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 | _aConsumer Product Safety |
| 650 | 0 | 4 | _aDose-Response Relationship, Drug |
| 650 | 0 | 4 |
_aFood Contamination _xanalysis |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 |
_aFood Preservation _xmethods |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aMeat _xmicrobiology |
| 650 | 0 | 4 | _aMicrobial Sensitivity Tests |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 |
_aSkin _xmicrobiology |
| 650 | 0 | 4 | _aTime Factors |
| 700 | 1 | _aGrønlund, Anne Christine | |
| 700 | 1 | _aChristensen, Bjarke Bak | |
| 700 | 1 | _aKnøchel, Susanne | |
| 700 | 1 | _aLohse, Kristin | |
| 700 | 1 | _aRosenquist, Hanne | |
| 773 | 0 |
_tJournal of food protection _gvol. 73 _gno. 2 _gp. 258-65 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.4315/0362-028x-73.2.258 _zAvailable from publisher's website |
| 999 |
_c19504413 _d19504413 |
||