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Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea
This study evaluated Campylobacter jejuni risk in ground meat products. The C. jejuni prevalence in ground meat products was investigated. To develop the predictive model, survival data of C. jejuni were collected at 4°C–30°C during storage, and the data were fitted using the Weibull model. In addit...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Food Sci Anim Resour |
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| Κύριοι συγγραφείς: | , , , , , , , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Korean Society for Food Science of Animal Resources
2019
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6728815/ https://ncbi.nlm.nih.gov/pubmed/31508587 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e39 |
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