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Effect of steam, lactic acid and combined treatments for inactivating Campylobacter jejuni inoculated on chicken skin

Chaine Aline, Arnaud Elodie, Sarter Samira, Kondjoyan Alain, Collignan Antoine. 2011. Effect of steam, lactic acid and combined treatments for inactivating Campylobacter jejuni inoculated on chicken skin. In : EggMeat 2011: XIV European Symposium on the Quality of Eggs and Egg Products and XX European Symposium on the Quality of Poultry Meat, Leipzig, Germany, September 4-8, 2011. s.l. : s.n., 8 p. EggMeat 2011, Leipzig, Allemagne, 4 September 2011/8 September 2011.

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Mots-clés Agrovoc : Peau, Poulet, Traitement thermique, Acide lactique, Campylobacter jejuni

Classification Agris : Q03 - Food contamination and toxicology
Q02 - Food processing and preservation

Auteurs et affiliations

  • Chaine Aline, CIRAD-PERSYST-UMR Qualisud (REU)
  • Arnaud Elodie, CIRAD-PERSYST-UMR Qualisud (REU) ORCID: 0000-0002-0896-7916
  • Sarter Samira, CIRAD-PERSYST-UMR Qualisud (MDG)
  • Kondjoyan Alain, INRA (FRA)
  • Collignan Antoine, Montpellier SupAgro (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/562098/)

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