Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat

Journal of Food Protection

Volumn 73, Issue 2, 2010, Pages 258-265

  Birk, Tina ^a,b   Grønlund, Anne Christine ^a   Christensen, Bjarke Bak ^a   Knøchel, Susanne ^b   Lohse, Kristin ^a   Rosenquist, Hanne ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

CAMPYLOBACTER JEJUNI; CITRUS LIMON; LYTHRACEAE;

EID: 77649108079     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-73.2.258     Document Type: Article

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