Effect of steam, lactic acid and combined treatments for inactivating #Campylobacter jejuni# inoculated on chicken skin - Université de La Réunion
Conference Papers Year : 2011

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

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Food engineering

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https://hal.univ-reunion.fr/hal-01193252

Submitted on : Friday, September 4, 2015-4:51:15 PM

Last modification on : Tuesday, June 27, 2023-3:50:32 PM

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hal-01193252 , version 1 (04-09-2015)

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  • HAL Id : hal-01193252 , version 1
  • PRODINRA : 323951

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Aline Chaine, Elodie Arnaud, Samira Sarter, Alain Kondjoyan, Antoine Collignan. Effect of steam, lactic acid and combined treatments for inactivating #Campylobacter jejuni# inoculated on chicken skin. EggMeat 2011, Sep 2011, Leipzig, Germany. ⟨hal-01193252⟩

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CIRAD UNIV-AVIGNON AFRIQ UNIV-REUNION INRA AGROPOLIS BA UNIV-MONTPELLIER INSTITUT-AGRO-MONTPELLIER INRAE
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