Article Versions Notes

Thames HT, Fancher CA, Colvin MG, McAnally M, Tucker E, Zhang L, Kiess AS, Dinh TTN, Sukumaran AT. The Prevalence of Salmonella and Campylobacter on Broiler Meat at Different Stages of Commercial Poultry Processing. Animals. 2022; 12(18):2460. https://doi.org/10.3390/ani12182460

Thames, Hudson T., Courtney A. Fancher, Mary G. Colvin, Mika McAnally, Emily Tucker, Li Zhang, Aaron S. Kiess, Thu T. N. Dinh, and Anuraj T. Sukumaran. 2022. "The Prevalence of Salmonella and Campylobacter on Broiler Meat at Different Stages of Commercial Poultry Processing" Animals 12, no. 18: 2460. https://doi.org/10.3390/ani12182460

Thames, H. T., Fancher, C. A., Colvin, M. G., McAnally, M., Tucker, E., Zhang, L., Kiess, A. S., Dinh, T. T. N., & Sukumaran, A. T. (2022). The Prevalence of Salmonella and Campylobacter on Broiler Meat at Different Stages of Commercial Poultry Processing. Animals, 12(18), 2460. https://doi.org/10.3390/ani12182460