Microbial levels for food contact and environmental surfaces in meat processing plants and retail shops
Crossref DOI link: https://doi.org/10.1007/s10068-017-0040-3
Published Online: 2017-02-28
Published Print: 2017-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Jung-Hyun
Yim, Dong-Gyun
License valid from 2017-02-01