ShareAre marinades capable of reducing Campylobacter cell counts in chicken meat? The effect of commercial marinades on Campylobacter counts in chicken meat.
Können Marinaden die Campylobacter-Keimzahl von Hähnchenfleisch senken? Untersuchung der Wirkung handelsüblicher Marinaden auf die Campylobacter-Keimzahl von artifiziell kontaminiertem Hähnchenfleisch.
Author(s) : ORQUERA S., GÖLZ G., SPARBORTH D., et al.
Type of article: Article
Details
- Original title: Können Marinaden die Campylobacter-Keimzahl von Hähnchenfleisch senken? Untersuchung der Wirkung handelsüblicher Marinaden auf die Campylobacter-Keimzahl von artifiziell kontaminiertem Hähnchenfleisch.
- Record ID : 30007610
- Languages: German
- Source: Fleischwirtschaft - vol. 92 - n. 8
- Publication date: 2012
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Poultry; Campylobacter; Microbiology; Meat; Chilling; Chicken; Hygiene; Cold storage
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