A Consumer-Phase Exposure Assessment of Salmonella Typhimurium from Irish Fresh Pork Sausages: I. Transport and Refrigeration Modules

AuthID
 P-015-Y94
3
Author(s)
Redmond, G
·
Butler, F
Tipo de Documento
Article
Year published
2010
Publicado
in Food Control, ISSN: 0956-7135
Volume: 21, Número: 12, Páginas: 1683-1692
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ISSN: 0956-7135
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