✦ LIBER ✦

Prevalence of Campylobacter spp. in turkey meat from a slaughterhouse and in turkey meat retail products

✍ Scribed by Viktoria Atanassova; Felix Reich; Lutz Beckmann; Günter Klein

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Rapid Method for Quantification of Chole

✍ A.J. KING; P. PANIANGVAIT; A.D. JONES; J.B. GERMAN 📂 Article 📅 1998 🏛 Institute of Food Technologists 🌐 English ⚖ 98 KB

Ribotyping of Staphylococcus aureus isol

✍ E. Cakir; K. Guven; M.B. Mutlu 📂 Article 📅 2009 🏛 Elsevier 🌐 English ⚖ 66 KB

Impact of different storage factors on t

✍ Christoph M. Hänel; Viktoria Atanassova 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 67 KB

Sodium Tripolyphosphate Stability and Ef

✍ WEI LI; JANE A. BOWERS; JEAN A. CRAIG; SHIAN K. PERNG 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 600 KB

Meat production traits of a new sheep br

✍ Akın Yakan; Necmettin Ünal 📂 Article 📅 2009 🏛 Springer Netherlands 🌐 English ⚖ 155 KB

Effect of Antioxidants on the Production

✍ E.J. Lee; D.U. Ahn 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 130 KB