Publication | Closed Access
Effect of Organic Acids and Marination Ingredients on the Survival of Campylobacter jejuni on Meat
88
Citations
18
References
2010
Year
Food ChemistryCampylobacter JejuniOrganic AcidsFood ContaminantFood MicrobiologyCampylobacter InfectionsMarination IngredientsAlternative Protein SourceMicrobiologyMeat QualityMedicineMeat ScienceFood SafetyHealth Sciences
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