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A risk assessment of shiga toxin-producing Escherichia coli (STEC) in the Norwegian meat chain with emphasis on dry-cured sausages
Authors
Leiv Sigve Håvarstein
Georg Kapperud
+7 more
Jørgen Fredrik Lassen
Bjørn Tore Lunestad
Truls Nesbakken
Espen Rimstad
Lucy Jane Robertson
Eystein Skjerve
Yngvild Wasteson
Publication date
1 January 2007
Publisher
Norwegian Scientific Committee for Food Safety (VKM)
Abstract
publishedVersio
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Brage NMBU
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Last time updated on 05/12/2019
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