An evaluation of five preservation techniques and conventional freezing temperatures of -20°C and -85°C for long-term preservation of Campylobacter jejuni

R. Gorman, C. C. Adley

Research output: Contribution to journal › Article › peer-review

Fingerprint

Dive into the research topics of 'An evaluation of five preservation techniques and conventional freezing temperatures of -20°C and -85°C for long-term preservation of Campylobacter jejuni'. Together they form a unique fingerprint.

Biochemistry, Genetics and Molecular Biology

Food Science

Immunology and Microbiology