Efficacy of electrolyzed oxidizing water and lactic acid on the reduction of Campylobacter on naturally contaminated broiler carcasses during processing

✍ Scribed by Rasschaert, G.; Piessens, V.; Scheldeman, P.; Leleu, S.; Stals, A.; Herman, L.; Heyndrickx, M.; Messens, W.

• Book ID: 120927272
• Publisher: Poultry Science Association
• Year: 2013
• Tongue: English
• Weight: 728 KB
• Volume: 92
• Category: Article
• ISSN: 0032-5791
• DOI: 10.3382/ps.2012-02771