ShareSurvival of Campylobacter jejuni and Campylobacter coli on retail broiler meat stored at -20, 4, or 12°C and development of Weibull models for survival.
Author(s) : OYARZÁBAL O. A., OSCAR T. P., SPEEGLE L., et al.
Type of article: Article
Details
- Original title: Survival of Campylobacter jejuni and Campylobacter coli on retail broiler meat stored at -20, 4, or 12°C and development of Weibull models for survival.
- Record ID : 2011-0250
- Languages: English
- Source: Journal of Food Protection - vol. 73 - n. 8
- Publication date: 2010/08
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