New insights on the risk factors associated with the presence of Salmonella on pig carcasses. Lessons from small slaughterhouses.
Sánchez-Rodríguez, J.A., Navas, L., Vinuesa, F.M., Castells, C., Martínez, M.A., López, A., Lindez, B., Cabrera-Vique, C.Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2017.12.016
Date:
December, 2017
File:
PDF, 508 KB
english, 2017
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