The impact of primary and secondary processing steps on Campylobacter concentrations on chicken carcasses and portions.
- DOI
- 10.1016/j.fm.2022.104168
- Published
- 2023 Apr
- Container
- Food microbiology
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fm.2022.104168,
title = {The impact of primary and secondary processing steps on Campylobacter concentrations on chicken carcasses and portions.},
author = {Kingsbury JM and Horn B and Armstrong B and Midwinter A and Biggs P and Callander M and Mulqueen K and Brooks M and van der Logt P and Biggs R},
year = {2023},
journal = {Food microbiology},
doi = {10.1016/j.fm.2022.104168},
url = {https://doi.org/10.1016/j.fm.2022.104168}
}RIS
TY - JOUR TI - The impact of primary and secondary processing steps on Campylobacter concentrations on chicken carcasses and portions. AU - Kingsbury JM AU - Horn B AU - Armstrong B AU - Midwinter A AU - Biggs P AU - Callander M AU - Mulqueen K AU - Brooks M AU - van der Logt P AU - Biggs R PY - 2023 JO - Food microbiology DO - 10.1016/j.fm.2022.104168 UR - https://doi.org/10.1016/j.fm.2022.104168 ER -
APA
JM, K., B, H., B, A., A, M., P, B., M, C., K, M., M, B., P, V. D. L., & R, B. (2023). The impact of primary and secondary processing steps on Campylobacter concentrations on chicken carcasses and portions.. Food microbiology. https://doi.org/10.1016/j.fm.2022.104168
Source records
- pubmed · retrieved 2026-09-26T04:43:39.865Z