STUDIES ON THE SENSITIVITY OF CAMPYLOBACTER JEJUNI TO ANTI- MICROBIAL FOOD ADDITIVES AT DIFFERENT TEMPERATURES AND PH .

MOHAMMAD ABDULLAH DEBASI2022-06-012022-06-014471https://drepo.sdl.edu.sa/handle/20.500.14154/57580en-USSTUDIES ON THE SENSITIVITY OF CAMPYLOBACTER JEJUNI TO ANTI- MICROBIAL FOOD ADDITIVES AT DIFFERENT TEMPERATURES AND PH .Thesis