PRODUCTION AND PROCESSING STUDIES TO REDUCE THE INCIDENCE OF SALMONELLAE ON COMMERCIAL BROILERS

被引：55

作者：

IZAT, AL

COLBERG, M

ADAMS, MH

REIBER, MA

WALDROUP, PW

机构：

来源：

关键词：

D O I：

10.4315/0362-028X-52.9.670

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：670 / 673

页数：4

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[9]

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[10]

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