Efficacy Evaluation of Control Measures on the Reduction ofStaphylococcus aureusin Salad andBacillus cereusin Fried Rice Served at Restaurants
Author:
Affiliation:
1. Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, Seoul, Republic of Korea.
Publisher
Mary Ann Liebert Inc
Subject
Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology
Link
http://www.liebertpub.com/doi/pdf/10.1089/fpd.2017.2334
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