Status quo: Levels of Campylobacter spp. and hygiene indicators in German slaughterhouses for broiler and turkey
| Autor: | Beterams, A., Püning, C., Wyink, B., Grosse-Kleimann, J., Gölz, G., Schönknecht, A., Alter, T., Reich, F. |
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| Zdroj: | In International Journal of Food Microbiology 2 April 2024 414 |
| Databáze: | ScienceDirect |
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