Use of ultraviolet irradiation to reduce Campylobacter jejuni on broiler meat-Reference-Cited by-同舟云学术

Use of ultraviolet irradiation to reduce Campylobacter jejuni on broiler meat

Published:2009-03 Issue:3 Volume:88 Page:661-668
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Isohanni P.M.I.,Lyhs U.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/88/3/661/4349098/poultrysci88-0661.pdf

Reference33 articles.

1. Prevalence of campylobacteria in the Finnish broiler chicken chain from the producer to the consumer;Aho;Acta Vet. Scand.,1988

2. Anonymous. 2007a. Register of Infectious Diseases, supplied by the National Public Health Institute (KTL). http://www.ktl.fi/portal/suomi/osastot/infe/julkaisut/tartuntatudit_suomessa_2007/kampylobakteeri/, http://www.ktl.fi/ttr Accessed May 2008.

3. Fatty acid composition. LA0202. Methods for chemistry; 15.1. Determination of fatty acid composition of foodstuff;Anonymous,2007

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