Chilling - effect of humidity on reduction of Campylobacter on pork
Date
2005-01-01
Authors
Nersting, Lise
Christensen, Hardy
Borup, Uffe
Olsen, Eli
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Altmetrics
Abstract
Chilling reduces the number of campylobacter on pork meat. The humidity during chilling is expected to have an influence on the reduction of Campylobacter.
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event
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Sat Jan 01 00:00:00 UTC 2005