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Studies on Efficacy of Freezing on the Reduction of Campylobacter jejuni in Chicken Meat

  • ASAKURA H
  • YAMAMOTO S
  • TACHIBANA M
  • et al.
Japanese Journal of Food Microbiology (2015) 32(3) 159-166
DOI: 10.5803/jsfm.32.159
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ASAKURA, H., YAMAMOTO, S., TACHIBANA, M., YOSHIMURA, M., YAMAMOTO, S., & IGIMI, S. (2015). Studies on Efficacy of Freezing on the Reduction of Campylobacter jejuni in Chicken Meat. Japanese Journal of Food Microbiology, 32(3), 159–166. https://doi.org/10.5803/jsfm.32.159

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