Cooking Practices in the Kitchen-Observed Versus Predicted Behavior
Author:
Publisher
Wiley
Subject
Physiology (medical),Safety, Risk, Reliability and Quality
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1539-6924.2008.01189.x/fullpdf
Reference32 articles.
1. Cross-contamination in the kitchen: Estimation of transfer rates for cutting boards, hands and knives;van Asselt;Journal of Applied Microbiology,2008
2. Epidemiologic and clinical features of Campylobacter jejuni infections;Blaser;Journal of Infectious Diseases,1997
3. Sensor, a population-based cohort study on gastroenteritis in the Netherlands: Incidence and etiology;de Wit;American Journal of Epidemiology,2001
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