Temporal Effects of Lactic Acid Bacteria Probiotic Culture on Salmonella in Neonatal Broilers
Work
Year: 2007
Type: article
Abstract: We evaluated the ability of a commercially available lactic acid bacteria-based probiotic culture (LAB) to reduce Salmonella Enteritidis or Salmonella Typhimurium in day-of-hatch broiler chicks. In th... more
Source: Poultry Science
Authors Jack P. Higgins, Stacy Higgins, J.L. Vicente, A.D. Wolfenden, Guillermo Téllez‐Isaías +1 more
Institution University of Arkansas at Fayetteville
Cites: 22
Cited by: 156
Related to: 10
FWCI: 12.46
Citation percentile (by year/subfield): 99.99
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
APC paid (est): $2,000