A quantitative approach towards a better understanding of the dynamics of Salmonella spp. in a pork slaughter-line.
van Hoek AH, de Jonge R, van Overbeek WM, Bouw E, Pielaat A, Smid JH, Malorny B, Junker E, Löfström C, Pedersen K, Aarts HJ, Heres L.
van Hoek AH, et al. Among authors: van overbeek wm.
Int J Food Microbiol. 2012 Feb 1;153(1-2):45-52. doi: 10.1016/j.ijfoodmicro.2011.10.013. Epub 2011 Oct 30.
Int J Food Microbiol. 2012.
PMID: 22119458
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