Use of Caprylic Acid in Broiler Chickens: Effect on Campylobacter jejuni-Reference-Cited by-同舟云学术

Use of Caprylic Acid in Broiler Chickens: Effect on Campylobacter jejuni

Published:2015-08 Issue:8 Volume:12 Page:712-718
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Hovorková Petra¹²,Skřivanová Eva¹²

Affiliation:

1. Department of Physiology of Nutrition and Quality of Animal Products, Institute of Animal Science, Prague, Czech Republic.

2. Department of Microbiology, Nutrition, and Dietetics, Faculty of Agrobiology, Food, and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic.

Publisher

Mary Ann Liebert Inc

Subject

Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology

Link

http://www.liebertpub.com/doi/pdf/10.1089/fpd.2015.1978

Reference27 articles.

1. Prevalence of thermotolerant Campylobacter spp. in broilers at retail in the Czech Republic and their antibiotic resistance

2. Effect of Dietary Short- and Medium-Chain Fatty Acids on Feed Intake by Chicks

3. Poultry as a source of Campylobacter and related organisms

4. EFFECT OF ORGANIC ACIDS ON GROWTH OF CHILLED CHICKEN SKIN MICROFLORA

5. The European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Food‐borne Outbreaks in 2012

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