EFFECTS OF LACTIC AND ACETIC ACID TREATMENTS ONCAMPYLOBACTER JEJUNIINOCULATED ONTO CHICKEN LEG AND BREAST MEAT DURING STORAGE AT 4C AND −18C
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00320.x/fullpdf
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4. Presence and level of Campylobacter, coliforms, Escherichia coli, and total aerobic bacteria recovered from broiler parts with and without skin;BERRANG;J. Food Prot.,2001
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