低ph处理有助于降低全肉鸡胴体上天然弯曲杆菌的存在

{"title":"低ph处理有助于降低全肉鸡胴体上天然弯曲杆菌的存在","authors":"","doi":"10.21065/25631640.3.7","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":343707,"journal":{"name":"Advanced Food and Nutritional Sciences","volume":"52 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"LOW PH PROCESSING AID TO LOWER THE PRESENCE OF NATURALLY OCCURRING CAMPYLOBACTER ON WHOLE BROILER CARCASSES\",\"authors\":\"\",\"doi\":\"10.21065/25631640.3.7\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":343707,\"journal\":{\"name\":\"Advanced Food and Nutritional Sciences\",\"volume\":\"52 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-03-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Advanced Food and Nutritional Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21065/25631640.3.7\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advanced Food and Nutritional Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21065/25631640.3.7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}