Cite
HARVARD Citation
Emanowicz, M. et al. (2021). The impact of key processing stages and flock variables on the prevalence and levels of Campylobacter on broiler carcasses. Food microbiology. p. . [Online].
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Emanowicz, M. et al. (2021). The impact of key processing stages and flock variables on the prevalence and levels of Campylobacter on broiler carcasses. Food microbiology. p. . [Online].