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Comparative Study of Fresh and Frozen Broiler Neck Skin Sampled for Process Hygiene Purposes
Download from doi.orgIsolation Procedure for CP E. coli from Caeca Samples under Review towards an Increased Sensitivity
Download from doi.orgDrivers, opportunities, and challenges of the European risk-based meat safety assurance system
UploadLauric acid as feed additive – An approach to reducing Campylobacter spp. in broiler meat
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