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Bacterial challenges in food

Qualitative and quantitative aspects of bacterial challenges that might be encountered in food are discussed with reference to recognized and relatively unrecognized hazards. Mechanisms of pathogenicity are reviewed and the populations at risk are noted. The bacterial content of food as it is served...

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Hlavní autor: Collee, J. G.
Médium: Artigo
Jazyk:Inglês
Vydáno: 1974
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC2495651/
https://ncbi.nlm.nih.gov/pubmed/4467860
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