Microbiological criteria for Campylobacter in broiler carcasses in Italy: A possible approach to derive them

ANTONIO VALERO DIAZROSA MARÍA GARCÍA GIMENO2026-01-292026-01-29201410.1016/j.ijfoodmicro.2014.03.0252-s2.0-84903537244https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/25498Food ScienceMicrobiologyFood ScienceMicrobiologyMicrobiological criteria for Campylobacter in broiler carcasses in Italy: A possible approach to derive themresearch article