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Volumn 36, Issue 2-3, 1997, Pages 199-206

Identification and quantification of risk factors regarding Salmonella spp. on pork carcasses

Author keywords

Meat inspection; Meat safety; Public health; Risk assessment; Salmonella

Indexed keywords

LACTIC ACID;

EID: 0030807673     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(97)01267-1     Document Type: Article
Times cited : (199)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.