[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]
Authors
M Keick
,
I Härtel
PMID:
7046272
No abstract available
MeSH terms
Eggs
Escherichia coli
Food Microbiology*
Meat Products
Reference Standards
Salmonella
Staphylococcus aureus