Impact of chilling process at slaughterhouse and storage conditions on the survival of Campylobacter in turkey and poultry meat

被引：0
|
作者：
Desmonts, M. H. [1 ]
Christieans, S. [2 ]
Sohier, D. [3 ]
Dupond, F. [4 ]
Ermel, G. [5 ]
Denis, J. -B. [6 ]
Rivoal, K. [7 ]
机构：
[1] Arial, Illkirch Graffenstaden, France
[2] ADIV, Clermont Ferrand, France
[3] ADRIA Dev, Quimper, France
[4] SERMHA IPL, Villeneuve Dascq, France
[5] Univ Rennes 1, CNRS6026, UMR, F-35014 Rennes, France
[6] INRA, MIA, Jouy En Josas, France
[7] AFSSA, Ploufragan, France
来源：
ZOONOSES AND PUBLIC HEALTH | 2007年 / 54卷
关键词：
D O I：
暂无
中图分类号：
R1 [预防医学、卫生学];
学科分类号：
1004 ; 120402 ;
摘要：
引用
收藏
页码：127 / 127
页数：1
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