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pro vyhledávání: '"cause food"'
Autor:
LI Xueyuan, SHI Yi, WANG Shangmin, DAI Yue, HUANG Qiong, CHEN Lili, LI Ning, FU Ping, SHI Mengmeng, GUO Yunchang, WANG Santao
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 34, Iss 5, Pp 1016-1021 (2022)
ObjectiveTo provide basis for effective prevention and control of foodborne disease outbreaks caused by cross contamination of raw and cooked food in China’s Mainland， the reletive epidemiological characteristics was studied from 2010 to 2020.Met
Externí odkaz:
https://doaj.org/article/d7e890e35f884f548c23bbb61c796e62
