The use of lactic acid to reduce Campylobacter counts on broiler carcasses after processing

Research output: Chapter in Book/Report/Conference proceeding › C3: Conference Abstract › peer-review

Original language	Dutch
Title of host publication	Sixteenth Conference on Food Microbiology
Publication date	2011
Publication status	Published - 2011
Event	16th Conference on Food Microbiology (2011) - Brussel, Belgium Duration: 22-Sept-2011 → 23-Sept-2011

Cite this

@inbook{414804a1321948188deee13af19ddcf1,

title = "The use of lactic acid to reduce Campylobacter counts on broiler carcasses after processing",

author = "Geertrui Rasschaert and Veerle Piessens and Patsy Scheldeman and Saskia Leleu and Lieve Herman and Marc Heyndrickx and Winy Messens",

year = "2011",

language = "Nederlands",

booktitle = "Sixteenth Conference on Food Microbiology",

note = "16th Conference on Food Microbiology (2011) ; Conference date: 22-09-2011 Through 23-09-2011",

}

TY - CHAP

T1 - The use of lactic acid to reduce Campylobacter counts on broiler carcasses after processing

AU - Rasschaert, Geertrui

AU - Piessens, Veerle

AU - Scheldeman, Patsy

AU - Leleu, Saskia

AU - Herman, Lieve

AU - Heyndrickx, Marc

AU - Messens, Winy

PY - 2011

Y1 - 2011

M3 - C3: Congres abstract

BT - Sixteenth Conference on Food Microbiology

T2 - 16th Conference on Food Microbiology (2011)

Y2 - 22 September 2011 through 23 September 2011

ER -