Quantitative assessment of Campylobacter spp. levels with real-time PCR methods at different stages of the broiler food chain

ANTONIO VALERO DIAZ2026-01-292026-01-29202310.1016/j.fm.2022.1041522-s2.0-85139731811https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/35482Food ScienceMicrobiologyFood ScienceMicrobiologyQuantitative assessment of Campylobacter spp. levels with real-time PCR methods at different stages of the broiler food chainresearch article