Determination of Quantitative Food Consumption Levels for Use in Microbial Risk Assessments: Cheddar Cheese as an Example

Author: Bahk Gyung-Jin   Todd Ewen C. D.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.70, Iss.1, 2007-01, pp. : 184-193

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