Quantitative risk analysis of spore-forming bacteria in cooked chilled foods containing vegetables
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Quantitative risk analysis of spore-forming bacteria in cooked chilled foods containing vegetables
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In: Gaukel V, Spiess WEL, eds. 3rd Karlsruhe nutrition symposium: European research towards safer and better food, Otober 1998. Karlsruhe: Bundesforschungsanstalt fur Ernaehrung, 1998;51-8