Hygienic aspects of using wooden and plastic cutting boards, assessed in laboratory and small gastronomy units
Crossref DOI link: https://doi.org/10.1007/s00003-015-0949-5
Published Online: 2015-06-24
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lücke, Friedrich-Karl
Skowyrska, Agnieszka
Text and Data Mining valid from 2015-06-24