Cite
HARVARD Citation
Kingsbury, J. et al. (2023). The impact of primary and secondary processing steps on Campylobacter concentrations on chicken carcasses and portions. Food microbiology. p. . [Online].
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Kingsbury, J. et al. (2023). The impact of primary and secondary processing steps on Campylobacter concentrations on chicken carcasses and portions. Food microbiology. p. . [Online].