Führ, C.A.; Giombelli, A.; Cerutti, M.F.; Bergmann, G.P.; Kindlein, L.
Comparative Analysis of Quantitative Methods for Campylobacter spp. Quantification: ISO 10272-2:2017, Tempo® and Real-Time PCR in Refrigerated and Frozen Turkey Cuts. Foods 2024, 13, 3359.
https://doi.org/10.3390/foods13213359
AMA Style
Führ CA, Giombelli A, Cerutti MF, Bergmann GP, Kindlein L.
Comparative Analysis of Quantitative Methods for Campylobacter spp. Quantification: ISO 10272-2:2017, Tempo® and Real-Time PCR in Refrigerated and Frozen Turkey Cuts. Foods. 2024; 13(21):3359.
https://doi.org/10.3390/foods13213359
Chicago/Turabian Style
Führ, Carlos Alberto, Audecir Giombelli, Marisete Fochesatto Cerutti, Guiomar Pedro Bergmann, and Liris Kindlein.
2024. "Comparative Analysis of Quantitative Methods for Campylobacter spp. Quantification: ISO 10272-2:2017, Tempo® and Real-Time PCR in Refrigerated and Frozen Turkey Cuts" Foods 13, no. 21: 3359.
https://doi.org/10.3390/foods13213359
APA Style
Führ, C. A., Giombelli, A., Cerutti, M. F., Bergmann, G. P., & Kindlein, L.
(2024). Comparative Analysis of Quantitative Methods for Campylobacter spp. Quantification: ISO 10272-2:2017, Tempo® and Real-Time PCR in Refrigerated and Frozen Turkey Cuts. Foods, 13(21), 3359.
https://doi.org/10.3390/foods13213359
