The Prevalence of Campylobacter spp. in Polish Poultry Meat
Authors
Anna Szosland-Fałtyn
Institute of Agricultural and Food Biotechnology, Department of Food Quality, Lodz, Poland
Beata Bartodziejska
Institute of Agricultural and Food Biotechnology, Department of Food Quality, Lodz, Poland
Joanna Królasik
Institute of Agricultural and Food Biotechnology, Department of Food Quality, Lodz, Poland
Beata Paziak-Domańska
Institute of Agricultural and Food Biotechnology, Department of Food Quality, Lodz, Poland
Dorota Korsak
Department of Food Safety, National Food and Nutrition Institute, Warsaw, Poland
Magdalena Chmiela
Division of Gastroimmunology, Department of Immunology and Infectious Biology, Institute of Microbiology, Biotechnology and Immunology, Faculty of Biology and Environmental Protection, University of Lodz, Lodz, Poland
Language: English
Page range: 117 - 120
Submitted on: Feb 9, 2017
Accepted on: May 17, 2017
Published on: Feb 21, 2022
Published by: Polish Society of Microbiologists
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Related subjects:
© 2022 Anna Szosland-Fałtyn, Beata Bartodziejska, Joanna Królasik, Beata Paziak-Domańska, Dorota Korsak, Magdalena Chmiela, published by Polish Society of Microbiologists
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.