[1]
Azeredo, L.I., Luchese, R.H. and Lauria-Filgueiras, A.L. 2010. Campylobacter spp in fresh meat poultry: chilling step assessment. Instituto Adolfo Lutz Journal - RIAL. 69, 4 (Apr. 2010), 518–524. DOI:https://doi.org/10.53393/rial.2010.v69.32610.