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Pulsed Electric Field Effects to Reduce the Level of Campylobacter spp. in Scalder and Chiller Water during Broiler Chicken Processing
Daekeun Shin (Shin D), Bradely C. Martin (Martin BC), Marcos X. Sánchez-Plata (Sánchez-Plata MX)
Asian-Australas J Anim Sci. 2011;24(9):1314-1317. Published online 2011 Aug 24 DOI: https://doi.org/10.5713/ajas.2011.11075
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 Advances in pulsed electric stimuli as a physical method for treating liquid foods
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