{"title":"LOW PH PROCESSING AID TO LOWER THE PRESENCE OF NATURALLY OCCURRING CAMPYLOBACTER ON WHOLE BROILER CARCASSES","authors":"","doi":"10.21065/25631640.3.7","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":343707,"journal":{"name":"Advanced Food and Nutritional Sciences","volume":"52 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advanced Food and Nutritional Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21065/25631640.3.7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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