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Lauric acid as feed additive – An approach to reducing Campylobacter spp. in broiler meat
The increasing prevalence of Campylobacter spp. within broiler populations is a major problem for food safety and consumer protection worldwide. In vitro studies could already demonstrate that Campylobacter spp. are susceptible to lauric acid. The purpose of this study was to examine in vivo the inf...
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| Publicado no: | PLoS One |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Public Library of Science
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5395180/ https://ncbi.nlm.nih.gov/pubmed/28419122 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0175693 |
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