October 6, 2009
The main objectives of this study are to review of the major categories of fresh and processed meat products that are candidates for heterocyclic amine (HCA) formation and develop a matrix of levels...December 4, 2007
The purpose of this research was to develop a retail-to-table risk assessment to evaluate the likelihood of developing salmonellosis from consumption of a serving of enhanced or un-enhanced pork...
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