Consequences of using two types of skin samples from chilled chicken broiler carcasses to measure the degree of contamination by campylobacter spp.

M. L. Hutchison*, M. A. Tchórzewska, D. Harrison, R. H. Madden, J. E.L. Corry

*Corresponding author for this work

Research output: Contribution to journal › Article (Academic Journal) › peer-review

4 Citations (Scopus)
140 Downloads (Pure)

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Food Science