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Quantitative Microbial Risk Assessment for Clostridium perfringens in Natural and Processed Cheeses
Quantitative Microbial Risk Assessment Clostridium perfringens Cheese
2016/11/10
This study evaluated the risk of Clostridium perfringens (C. perfringens) foodborne illness from natural and processed cheeses. Microbial risk assessment in this study was conducted according to four ...