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Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products
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[Risk assessment of Salmonella in broiler chicken]

Xiaojie Yu1, Jun Yan1, Jianghui Zhu1

  • 1Heilongjiang Center for Disease Control and Prevention, Harbin 150030, China.

Wei Sheng Yan Jiu = Journal of Hygiene Research
|June 16, 2018
PubMed
Abstract

Keywords:
Salmonellachickenmodelrisk assessment

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