Application of Quantitative Microbial Risk Assessments for Estimation of Risk Management Metrics: Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products as an Example
CROUCH, EDMUND A., LaBARRE, DAVID, GOLDEN, NEAL J., KAUSE, JANELL R., DEARFIELD, KERRY L.Volume:
72
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x-72.10.2151
Date:
October, 2009
File:
PDF, 582 KB
english, 2009