| Original language | English |
|---|---|
| Pages (from-to) | 495-503 |
| Number of pages | 0 |
| Journal | Food Research International |
| Volume | 89 |
| Issue number | 0 |
| Early online date | 3 Sept 2016 |
| DOIs | |
| Publication status | Published - Nov 2016 |
The transfer rate of Salmonella Typhimurium from contaminated parsley to other consecutively chopped batches via cutting boards under different food handling scenarios
- Dima Faour-Klingbeil*
- , Victor Kuri
- , Ewen Todd
*Corresponding author for this work
Research output: Contribution to journal › Article › peer-review
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