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Transfer of Campylobacter from a positive batch to broiler carcasses of a subsequently slaughtered negative batch: a quantitative approach
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Identification of risk factors for Campylobacter contamination levels on broiler carcasses during the slaughter process
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Campylobacter carcass contamination throughout the slaughter process of Campylobacter-positive broiler batches
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Effect of coated and non-coated fatty acid supplementation on broiler chickens experimentally infected with Campylobacter jejuni