Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin-Producing Escherichia coli Cells during Processing and Storage
| Image |  |
|---|---|
| Description | scientific article published on 01 July 2019 |
| Author/s |
author: John B Luchansky Bradley A. Shoyer Anna C S Porto-Fett |
| Publication date | July 1, 2019 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |