An assessment of the microbiological quality of lightly cooked food (including sous-vide) at the point of consumption in England

Publisher： Cambridge University Press

E-ISSN： 1469-4409|145|7|1500-1509

ISSN： 0950-2688

Source： Epidemiology and Infection, Vol.145, Iss.7, 2017-05, pp. : 1500-1509

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

Abstract

Related content

Development of a behavioral assessment of craniofacial muscle pain in lightly anesthetized rats

By Ro J.Y.   Capra N.   Masri R.  

Pain, Vol. 104, Iss. 1, 2003-07 ,pp. : 179-185

Elsevier

Access to resources Recommend Favorite

Oropharyngeal tularemia in father and son after consumption of under-cooked rabbit meat

By Djordjevic-Spasic Marina   Potkonjak Aleksandar   Kostic Velimir   Lako Branislav   Spasic Zivojin  

Scandinavian Journal of Infectious Diseases, Vol. 43, Iss. 11-12, 2011-12 ,pp. : 977-981

Informa Healthcare

Access to resources Recommend Favorite

Food consumption in Mexican adolescents

By Ortiz-Hernández Luis   Gómez-Tello Blanca Lilia  

Revista Panamericana de Salud Pública/Pan American Journal of Public Health, Vol. 24, Iss. 2, 2008-08 ,pp. : 127-135

Pan American Health Organization (PAHO)

Access to resources Recommend Favorite

FOOD CONSUMPTION OF “OLDER” FAMILIES†

By  

JOURNAL OF AMERICAN GERIATRICS SOCIETY, Vol. 5, Iss. 6, 1957-06 ,pp. : 603-611

John Wiley & Sons Inc

Access to resources Recommend Favorite

An assessment of risk associated with the photography of microbiological materials

By Addison Frank   Kehoe Michael  

Journal of Audiovisual Media in Medicine, Vol. 27, Iss. 3, 2004-09 ,pp. : 102-106

Informa Healthcare

Access to resources Recommend Favorite