A consumer-phase exposure assessment of Salmonella Typhimurium from Irish fresh pork sausages: II. Cooking and consumption modules

✍ Scribed by U.A. Gonzales-Barron; G. Redmond; F. Butler

• Book ID: 116486154
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 445 KB
• Volume: 21
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2010.05.012