ShareCAMPYLOBACTER JEJUNI SURVIVAL IN CHICKEN MEAT AS A FUNCTION OF TEMPERATURE.
Author(s) : BLANKENSHIP L., CRAVEN S.
Type of article: Article
Summary
STUDY OF THE THERMORESISTANCE AND SURVIVAL OF CAMPYLOBACTER JEJUNI IN POULTRY MEAT EITHER FRESH, OR GROUND, AUTOCLAVED AND STORED AT 277 TO 316 K (4 TO 43 DEG C). IN ADDITION, STUDY OF VEAL STEAKS STORED IN AIR OR IN A CO2 ATMOSPHERE AT 277 K. (Bull. bibliogr. CDIUPA, FR., 16, N.9, 1982/09, 7, 170548.
Details
- Original title: CAMPYLOBACTER JEJUNI SURVIVAL IN CHICKEN MEAT AS A FUNCTION OF TEMPERATURE.
- Record ID : 1983-1391
- Languages: English
- Source: Appl. environ. Microbiol. - vol. 44 - n. 1
- Publication date: 1982
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