Survival of Campylobacter jejuni and Campylobacter coli on Retail Broiler Meat Stored at −20, 4, or 12°C and Development of Weibull Models for Survival

Author： Oyarzabal Omar A.   Oscar Thomas P.   Speegle Leslie   Nyati Hilda  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.73, Iss.8, 2010-08, pp. : 1438-1446

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