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Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration and heat treatment

Imca Sampers (UGent) , Ihab Habib (UGent) , Lieven De Zutter (UGent) , Ann Dumoulin (UGent) and Mieke Uyttendaele (UGent)
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Keywords
Cooking, Food, Campylobacter spp., Chicken meat preparations, Freezing, Salt, Heat, Consumer, QUANTITATIVE RISK-ASSESSMENT, CHICKEN MEAT, CROSS-CONTAMINATION, BROILER CARCASSES, FRESH CHICKEN, JEJUNI, FOODS, TEMPERATURE, REDUCTION, ENTERITIS, Water activity

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Citation

Please use this url to cite or link to this publication:

MLA
Sampers, Imca et al. “Survival of Campylobacter Spp. in Poultry Meat Preparations Subjected to Freezing, Refrigeration, Minor Salt Concentration and Heat Treatment.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 137.2-3 (2010): 147–153. Print.
APA
Sampers, I., Habib, I., De Zutter, L., Dumoulin, A., & Uyttendaele, M. (2010). Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration and heat treatment. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 137(2-3), 147–153.
Chicago author-date
Sampers, Imca, Ihab Habib, Lieven De Zutter, Ann Dumoulin, and Mieke Uyttendaele. 2010. “Survival of Campylobacter Spp. in Poultry Meat Preparations Subjected to Freezing, Refrigeration, Minor Salt Concentration and Heat Treatment.” International Journal of Food Microbiology 137 (2-3): 147–153.
Chicago author-date (all authors)
Sampers, Imca, Ihab Habib, Lieven De Zutter, Ann Dumoulin, and Mieke Uyttendaele. 2010. “Survival of Campylobacter Spp. in Poultry Meat Preparations Subjected to Freezing, Refrigeration, Minor Salt Concentration and Heat Treatment.” International Journal of Food Microbiology 137 (2-3): 147–153.
Vancouver
1.
Sampers I, Habib I, De Zutter L, Dumoulin A, Uyttendaele M. Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration and heat treatment. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2010;137(2-3):147–53.
IEEE
[1]
I. Sampers, I. Habib, L. De Zutter, A. Dumoulin, and M. Uyttendaele, “Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration and heat treatment,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 137, no. 2–3, pp. 147–153, 2010.
@article{836333,
  author       = {Sampers, Imca and Habib, Ihab and De Zutter, Lieven and Dumoulin, Ann and Uyttendaele, Mieke},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keywords     = {Cooking,Food,Campylobacter spp.,Chicken meat preparations,Freezing,Salt,Heat,Consumer,QUANTITATIVE RISK-ASSESSMENT,CHICKEN MEAT,CROSS-CONTAMINATION,BROILER CARCASSES,FRESH CHICKEN,JEJUNI,FOODS,TEMPERATURE,REDUCTION,ENTERITIS,Water activity},
  language     = {eng},
  number       = {2-3},
  pages        = {147--153},
  title        = {Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration and heat treatment},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2009.11.013},
  volume       = {137},
  year         = {2010},
}

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