Work

Influence of inoculation levels and processing parameters on the survival of Campylobacter jejuni in German style fermented turkey sausages

Year: 2005

Type: article

Source: Food Microbiology

DOI: 10.1016/j.fm.2005.11.001

Authors: Thomas Alter, Anouchka Bori, Ahmad Hamedi, Lüppo Ellerbroek, Karsten Fehlhaber

Institutions: Leipzig University, German Federal Institute for Risk Assessment (BfR)

Language: English

Topic: Salmonella and Campylobacter epidemiology

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2015535565

FWCI: 0.834

Cites: 54

Cited by: 20

Related to: 10