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

Aline Chaine 1 Elodie Arnaud 2, 1 Samira Sarter 1 Alain Kondjoyan 3 Antoine Collignan 1, 4 
1 UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité
2 UFR des Sciences et Technologies
3 QuaPA - Qualité des Produits Animaux
4 Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier
Abstract : no abstract
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Conference papers
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https://hal.univ-reunion.fr/hal-01193252
Contributor : Claire Tessier Connect in order to contact the contributor
Submitted on : Friday, September 4, 2015 - 4:51:15 PM
Last modification on : Friday, August 5, 2022 - 10:39:01 AM

Identifiers

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

Collections

CIRAD | UNIV-AVIGNON | AFRIQ | UNIV-REUNION | INRA | AGROPOLIS | BA | UNIV-MONTPELLIER | MONTPELLIER-SUPAGRO | INRAE

Citation

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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