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The influence of pH and temperature on Salmonella spp. from fresh, chilled and frozen poultry carcasses.
The influence of pH and temperature on Salmonella spp. from fresh, chilled and frozen poultry carcasses.
2009
C. Crețu
V. Floriștean
M. Carp Carare
G. Brădățan
E. Ișan
Keywords:
Biology
Food microbiology
Food science
Salmonella
Food contaminant
poultry meat
microbial contamination
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