@article{3395bd94ab654b0793087cb9d81aa8a7,
title = "Reduction of Campylobacter jejuni counts on chicken meat treated with different seasonings",
keywords = "413 Veterinary science, Campylobacter jejuni, seasoning combinations, food-borne pathogen, POULTRY MEAT, RISK-ASSESSMENT, LACTIC-ACID, SURVIVAL, PRODUCTS, STORAGE, DECONTAMINATION, MARINATION, ATMOSPHERE, CARCASSES",
author = "Manuel Gonz{\'a}lez and Marja-Liisa H{\"a}nninen",
year = "2011",
doi = "10.1016/j.foodcont.2011.04.018",
language = "English",
volume = "22",
pages = "1785--1789",
journal = "Food Control",
issn = "0956-7135",
publisher = "Elsevier B.V.",
number = "11",
}