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An evaluation of five preservation techniques and conventional freezing temperatures of -20 degrees C and -85 degrees C for long-term preservation of Campylobacter jejuni
Gorman, R; Adley, CC
(2004)
An evaluation of five preservation techniques and conventional freezing temperatures of -20 degrees C and -85 degrees C for long-term preservation of Campylobacter jejuni in Letters In Applied Microbiology 10.1111/j.1472-765X.2004.01490.x