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The transfer rate of Salmonella Typhimurium from contaminated parsley to other consecutively chopped batches via cutting boards under different food handling scenarios
Faour-Klingbeil, Dima, Kuri, Victor, Todd, EwenLanguage:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2016.09.001
Date:
September, 2016
File:
PDF, 983 KB
english, 2016