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Volumn 101, Issue 1, 2005, Pages 63-72
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Pulsed-field gel electrophoresis types of Campylobacter spp. in Danish turkeys before and after slaughter.
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Author keywords
[No Author keywords available]
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Indexed keywords
ANIMAL;
ANIMAL HUSBANDRY;
ARTICLE;
BACTERIAL COUNT;
BIRD DISEASE;
CAMPYLOBACTER;
COMPARATIVE STUDY;
DENMARK;
ENZYME IMMUNOASSAY;
EQUIPMENT;
FOOD CONTAMINATION;
FOOD CONTROL;
FOOD INDUSTRY;
GENETICS;
GENOTYPE;
ISOLATION AND PURIFICATION;
MEAT;
METHODOLOGY;
MICROBIOLOGICAL EXAMINATION;
MICROBIOLOGY;
PULSED FIELD GEL ELECTROPHORESIS;
SENSITIVITY AND SPECIFICITY;
SLAUGHTERHOUSE;
STANDARD;
TURKEY (BIRD);
ABATTOIRS;
ANIMAL HUSBANDRY;
ANIMALS;
BACTERIOLOGICAL TECHNIQUES;
CAMPYLOBACTER;
COLONY COUNT, MICROBIAL;
DENMARK;
ELECTROPHORESIS, GEL, PULSED-FIELD;
ENVIRONMENTAL MICROBIOLOGY;
EQUIPMENT CONTAMINATION;
FOOD CONTAMINATION;
FOOD MICROBIOLOGY;
FOOD-PROCESSING INDUSTRY;
GENOTYPE;
IMMUNOENZYME TECHNIQUES;
MEAT;
POULTRY DISEASES;
SENSITIVITY AND SPECIFICITY;
TURKEYS;
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EID: 21744462942
PISSN: 01681605
EISSN: None
Source Type: Journal
DOI: 10.1016/j.ijfoodmicro.2004.10.044 Document Type: Article |
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Times cited : (23)
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References (0)
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