Effect of Organic Acids and Marination Ingredients on the Survival of Campylobacter jejuni on Meat

Author： Birk Tina Grønlund Anne Christine Christensen Bjarke Bak Knøchel Susanne Lohse Kristin Rosenquist Hanne

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.73, Iss.2, 2010-02, pp. : 258-265

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

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