Potential of a commercially available water acidification product for reducing Campylobacter in broilers prior to slaughter

Author: Haughton P.N.   Lyng J.   Fanning S.   Whyte P.  

Publisher: Taylor & Francis Ltd

ISSN: 1466-1799

Source: British Poultry Science, Vol.54, Iss.3, 2013-06, pp. : 319-324

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content