On-site generated peroxy acetic acid (PAA) technology reduces Salmonella and Campylobacter on chicken wings
| Autor: | Vaddu, S., Kataria, J., Belem, T.S., Sidhu, G., Moller, A.E., Leone, C., Singh, M., Thippareddi, H. |
|---|---|
| Zdroj: | In Poultry Science July 2021 100(7) |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|