Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project
| Autor: | Carlin, F., Girardin, H., Peck, M. W., Stringer, S. C., Barker, G. C., Martinez, A., Fernandez, A., Fernandez, P., Waites, W. M., Movahedi, S. |
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| Zdroj: | International Journal of Food Microbiology; 2000, Vol. 60 Issue: 2 p117-135, 19p |
| Databáze: | Supplemental Index |
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