The importance of hand hygiene in contamination of foods-Reference-Cited by-同舟云学术

The importance of hand hygiene in contamination of foods

Published:1985-09 Issue:5-6 Volume:51 Page:523-525
ISSN:0003-6072
Container-title:Antonie van Leeuwenhoek
language:en
Short-container-title:Antonie van Leeuwenhoek

Author:

de Wit J. C.

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,General Medicine,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/BF00404513.pdf

Reference2 articles.

1. De Wit, J. C. and Kampelmacher, E. H. 1981. Some aspects of microbial contamination of hands of workers in food industries. ? Zentralbl. Bakteriol. Mikrobiol. Hyg. Abt 1: Orig. Reihe B: 172: 390?400.

2. De Wit, J. C. and Kampelmacher, E. H. 1982. Microbiological aspects of washing hands in slaughter-houses. ? Zentralbl. Bakteriol. Mikrobiol. Hyg. Abt. 1: Orig. Reihe B: 176: 553?561.

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