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Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products
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Using predictive microbiology to evaluate risk and reduce economic losses associated with raw meats and poultry

Greg M Burnham1, Steven C Ingham, Melody A Fanslau

  • 1University of Wisconsin-Madison, USA.

U.S. Army Medical Department Journal
|January 22, 2010
PubMed

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