Comparing the Effect of Various Contamination Levels for Salmonella in Chicken Meat Preparations on the Probability of Illness in Belgium

Author: Uyttendaele Mieke   Baert Katleen   Grijspeerdt Koen   De Zutter Lieven   Horion Benoit   Devlieghere Frank   Heyndrickx Marc   Debevere Johan  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.72, Iss.10, 2009-10, pp. : 2093-2105

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content