AGRIS - International System for Agricultural Science and Technology

Influence of inoculation levels and processing parameters on the survival of Campylobacter jejuni in German style fermented turkey sausages

2006

Alter, T. | Bori, A. | Hamedi, A. | Ellerbroek, L. | Fehlhaber, K.


Bibliographic information
Food microbiology
Volume 23 Issue 7 Pagination 701 - 707 ISSN 0740-0020
Publisher
Academic Press
Other Subjects
Food contamination and toxicology - poultry products; Food microbiology; Time factors; Hydrogen-ion concentration; Meat aging; Consumer product safety; Growth & development; Food pathogens; Microbiology of food processing - poultry products; Colony count; Microbial
Language
English
Note
Includes references
2019-12-06
Type
Text; Journal Article

2024-02-27
MODS
Data Provider
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