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Survival of Campylobacter jejuni in raw meat products

1990

Tomancova, I. (Institut Hygieny a Epidemiologie, Brno (Czechoslovakia)) | Steinhauser, L. | Matyas, Z.

AGROVOC Keywords
actividad del agua ahumado analyse microbiologique brining calidad cell counting food technology fumage health higiene de la carne meat hygiene microbiological analysis ph quality salage salchicha salud saucisse sausages smoking supervivencia survie survival technologie alimentaire water activity
Bibliographic information
Volume 41 Issue 4 ISSN 0033-1988
Pagination
pp. 183-186
Other Subjects
Analisis microbiologico; Sante; Hygiene de la viande; Conteo de celulas; Activite de l'eau; Salazon; Campylobacter/ industria de la carne; Numeration cellulaire; Qualite; Tecnologia de los alimentos; Campylobacter/ meat industry; Campylobacter/ industrie de la viande
Language
Czech
Note
3 graphs, 1 table; 8 ref. Summaries (En, Ru)
Type
Summary
1990-08-15
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