Effect of steam, lactic acid and combined treatments for inactivating Campylobacter jejuni inoculated on chicken skin
Chaine A., Arnaud E., Sarter S., Kondjoyan A., Collignan A.. 2011. 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, 2011-09-04/2011-09-08, Leipzig (Allemagne).
Mots-clés : peau; poulet; traitement thermique; acide lactique; campylobacter jejuni
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Agents Cirad, auteurs de cette publication :
- Arnaud Elodie — Persyst / UMR QUALISUD
- Collignan Antoine — Persyst / UMR QUALISUD
- Sarter Samira — Dg / Dg