Status quo: Levels of Campylobacter spp. and hygiene indicators in German slaughterhouses for broiler and turkey
Beterams, A., Püning, C., Wyink, B., Grosse-Kleimann, J., Gölz, G., Schönknecht, A., Alter, T., Reich, F.
Published in International journal of food microbiology (02.04.2024)
Published in International journal of food microbiology (02.04.2024)
Get full text
Journal Article