[Recommendations for establishing standards on the evaluation of prepared foods with special attention to microbial content]

Z Gesamte Hyg. 1982 Feb;28(2):122-4.
[Article in German]
No abstract available

MeSH terms

  • Eggs
  • Escherichia coli
  • Food Microbiology*
  • Meat Products
  • Reference Standards
  • Salmonella
  • Staphylococcus aureus