Fermented pork sausages and Escherichia coli O157 transmission risk;Insaccati di carne suina e rischio di veicolazione di Escherichia coli O157

Igiene Moderna

Volumn 116, Issue 1, 2001, Pages 11-20

  Levre E ^a   Valentini, P ^b  

^a UNIVERSITY OF PISA   (Italy)

^b NONE

Author keywords

E. coli O157; Fermented pork sausages; HACCP

Indexed keywords

EID: 0040675252     PISSN: 00191655     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (28)

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