Determination of quantitative food consumption levels for use in microbial risk assessments: Cheddar cheese as an example

Journal of Food Protection

Volumn 70, Issue 1, 2007, Pages 184-193

  Bahk, Gyung Jin ^a,b   Todd, Ewen C D ^b  

^a Korea Health Industry Development Institute   (South Korea)

^b MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 33846699576     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-70.1.184     Document Type: Article

References (25)

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